Tossed Beet Salad

Ingredients

• 60 ml (¼ cup)red wine vinegar
• 30 ml (2 tablespoons)freshly squeezed lemon juice
• 30 ml (2 tablespoons)honey
• 2.5 ml (½ teaspoon)freshly ground black pepper
• 1.25 ml (¼ teaspoon)kosher salt
• 60 ml (¼ cup)olive oil
• 1 smallred onion, thinly sliced
• 1 large headfennel, halved, cored and sliced wafer-thin
• 1Asian pear, halved, cored and sliced wafer-thin
• 1 largejicama, peeled and cut into matchsticks
• 2 largebeets, cooked, peeled and cut into matchsticks
• 170 g (6 ounces)goat cheese, crumbled

Instructions

1. 1

   Whisk the dressing

   In a large bowl, whisk together the red wine vinegar, honey, black pepper and salt. Continue whisking as you slowly drizzle in the olive oil until the dressing emulsifies, turns lighter in colour and thickens slightly.

2. 2

   Add onion and fennel

   Put the red onion and fennel in the bowl and toss to combine with the dressing.

3. 3

   Toss pear and jicama

   Add the pear and jicama and toss to coat. Set the mixture aside for 10 minutes.

4. 4

   Finish the salad

   Add the beets and goat cheese, then toss gently before serving.

What is tossed beet salad?

This is a crisp, slaw-like salad built around cooked beetroot, cut into matchsticks and mixed with fruit, vegetables and cheese. Its sweet, sharp and savoury elements make it a lively way to serve beetroot.

The recipe appeared in EveryDayCook. This version works through contrast: pear and honey soften the earthy beetroot, while jicama and fennel add fresh crunch and goat cheese brings a creamy, tangy finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 250 calories, 6g protein, 29g carbs, 15g fat.

The beetroot, pear, jicama and honey provide most of the carbohydrates, while olive oil and goat cheese contribute much of the fat. Goat cheese supplies most of the protein, though this salad is mainly a side rather than a high-protein main. For a more balanced plate, serve it with a protein-rich main such as beans, fish or chicken.

Preparing the ingredients

Thin slices: A mandoline or fixed-blade slicer helps make the onion, fennel and pear evenly fine. Use its matchstick blade for the jicama and cooked beetroot, as described in the recipe notes.

Cooked beetroot: The recipe calls for the beets to be cooked and peeled before they are cut. The accompanying description suggests wrapping them in a heavy-duty foil pouch and baking at 200°C (400°F) until tender, about 40 minutes.

Building the vinaigrette

Emulsifying: Whisk continuously while adding the olive oil in a slow drizzle. The dressing should look paler and become slightly thicker when it comes together.

Balance: Vinegar and lemon provide the sharpness, while honey rounds it out. Whisking the dressing before adding the vegetables helps distribute it through the salad.

Why the resting time matters

Ten minutes: Let the onion, fennel, pear and jicama sit in the dressing for the specified 10 minutes. This gives the flavours a short chance to mingle before the beetroot and cheese are added.

Keep the finish gentle: Fold in the beetroot and goat cheese at the end. A light toss helps coat the ingredients without crushing the cheese or spreading beetroot colour too heavily through the whole bowl.

Getting the texture right

Even cuts: Fine, consistent slices and matchsticks make the ingredients easier to combine and serve. Take care with a mandoline and use its safety guard where available.

Crisp elements: Add the pear and jicama after the dressing is whisked, then toss just enough to coat them. The finished salad should retain their fresh crunch alongside the tender beetroot.

Serving ideas

As a side: Serve the salad alongside roast chicken, grilled fish or a savoury tart. Its acidity and crunch work well with richer main dishes.

For a larger meal: Pair it with bread, grains or beans to make a more substantial plate. Add the salad shortly before serving so its sliced ingredients stay crisp.

Recipe notes & tips

• Whisk the oil in slowly so the dressing emulsifies rather than separating straight away.
• Cut the vegetables and pear into consistent pieces for an even mix of textures.
• Use a mandoline carefully, keeping fingers clear of the blade.
• Add the beetroot only at the end to limit how much it colours the other ingredients.
• Taste a piece with dressing before serving and adjust the seasoning if needed.

Variations

• Add walnuts: Scatter toasted walnuts over the salad for another crunchy element.
• Use apple: Replace the Asian pear with a crisp apple sliced wafer-thin.
• Try a different cheese: Use crumbled feta in place of the goat cheese for a saltier finish.
• Add fresh herbs: Toss through chopped parsley or dill just before serving.
• Make it heartier: Serve the salad over cooked lentils for a more substantial dish.

Common mistakes to avoid

• Adding oil too quickly: The dressing may not emulsify; drizzle it in slowly while whisking.
• Cutting unevenly: Large, irregular pieces are harder to toss; aim for consistent thin slices and matchsticks.
• Overmixing at the end: The beetroot can stain everything and the cheese can break up; toss gently.
• Skipping the rest: The pear and jicama miss the recipe's dressing time; leave them for 10 minutes before adding the beets and cheese.
• Using warm beetroot: It can soften the crisp ingredients; let cooked beetroot cool before preparing the salad.

How to store

Store leftovers in an airtight container in the fridge and eat within 1–2 days; the pear and jicama will lose some crunch over time. Serve chilled or let it stand briefly at room temperature, and toss gently before serving. This salad is not suited to reheating.

Frequently asked questions