Tossed Beet Salad

1. Roast Beets

Preheat your oven to 400°F. Wrap the beets in aluminum foil and place them in the oven for about 40 minutes. They are done when a fork can easily pierce through them, indicating they are tender. Once cooked, allow them to cool, then peel and cut them into matchsticks.

2. Prepare Dressing

In a large bowl, whisk together dry red wine vinegar, fresh lemon juice, honey, freshly ground black pepper, and kosher salt. Slowly drizzle in olive oil while continuously whisking to create a smooth, cohesive vinaigrette.

3. Toss Onions and Fennel

Add the thinly sliced red onion and wafer-thin slices of fennel to the bowl with the vinaigrette. Toss these ingredients gently to ensure they are well-coated with the dressing, allowing their flavors to meld.

4. Add Pear and Jicama

Next, add the wafer-thin slices of Asian pear and matchstick-cut jicama. Toss them with the rest of the salad and set aside for 10 minutes to allow the flavors to develop and the ingredients to absorb the vinaigrette.

5. Finish with Beets and Goat Cheese

Just before serving, gently toss in the matchstick-cut beets and crumbled goat cheese. The goat cheese will complement the earthy beets, and, together with the crispness of the fennel and jicama, create a delightful balance of textures and flavors.