Name: Beet, Endive, and Pear Slaw
Total time: 40 min
Ingredients: 1 1/2 pounds beets , peeled and shredded; 1/4 cup Sugar , plus extra for seasoning; Salt and pepper; 1/2 cup extra-virgin olive oil; 3 tablespoons sherry vinegar , plus extra for seasoning; 2 tablespoons Dijon mustard; 2 heads Belgian endive (4 ounces each), cored and sliced thin on bias; 2 pears , peeled, halved, cored, and cut into 1/8-inch matchsticks; 1 cup fresh cilantro leaves

Why This Recipe Works

For a fresh take on coleslaw, we trade out everyday cabbage for a variety of root vegetables that lend color and flavor to this year-round side dish. We use a box grater (or the shredding disk attachment of a food processor) to quickly turn the hard vegetables into tender shreds. To avoid a waterlogged salad, we toss the shreds with salt and sugar to soften them slightly and draw out moisture. Adding another vegetable, one with a lighter, airier texture, breaks up the salad and gives it lift; apple or pear and a green herb lend additional layers of fresh flavor. Bright Dijon-based vinaigrettes bring our slaw recipes together.

Before You Begin

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.

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 oil, vinegar, mustard, ½ teaspoon salt, and ½ teaspoon pepper in large bowl 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/or extra vinegar to taste. Serve immediately.