Why this recipe works you’ll forget that cabbage is supposed to be the traditional choice for slaw after tasting this delicious and unique salad. It combines the natural mild bitterness and light texture of endive with the dense, earthy sweetness of beets and the floral fruitiness of pears. Tossing the beets with a combination of sugar and salt and then spinning them in a salad spinner extracts some of their water, which otherwise would make for a watery slaw. Let them sit in the sugar and salt while you prep the remaining ingredients and mix up the sherry-Dijon vinaigrette. Loaded with so much texture, flavor, and alluring color, this salad will be welcome on your table throughout the year. To save time, we recommend shredding and treating the beets before prepping the remaining ingredients. Shred the beets on the large holes of a box grater or with the shredding disk of a food processor.
SERVES: 4 to 6
TOTAL TIME: 30 minutes
INGREDIENTS:
- 1½ pounds beets, trimmed, peeled, and shredded
- ¼ cup sugar, plus extra for seasoning
- Salt and pepper
- 3 tablespoons sherry vinegar, plus extra for seasoning
- 2 tablespoons Dijon mustard
- ½ cup extra-virgin olive oil
- 2 heads Belgian endive (4 ounces each), halved, cored and sliced thin on bias
- 2 pears, peeled, halved, cored, and cut into ⅛-inch matchsticks
- 1 cup fresh cilantro leaves
INSTRUCTIONS:
- Toss beets with sugar and 1 teaspoon salt in large bowl and let sit until partially wilted and reduced in volume by one-third, about 15 minutes.
- Meanwhile, whisk vinegar, mustard, ½ teaspoon salt, and ½ teaspoon pepper together in large serving bowl. While whisking constantly, slowly drizzle in oil until combined.
- Transfer beets to salad spinner and spin until excess water is removed, 10 to 20 seconds. transfer beets to bowl with dressing. Add endive, pears, and cilantro to bowl with beets and toss to combine. Season with salt, pepper, extra sugar, and extra vinegar to taste. Serve immediately.
