Beet, Endive, and Pear Slaw

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  1. 1 1/2 lbs beets, raw
  2. 1/4 c sugar
  3. salt to taste
  4. pepper to taste
  5. 1/2 c extra-virgin olive oil
  6. 3 T sherry vinegar
  7. 2 T Dijon mustard
  8. 2 heads Belgian endive, 4 oz each, cored and sliced thin on bias
  9. 2 Asian pears, peeled, halved, cored, and cut into 1/8 in matchsticks
  10. 1 c cilantro, minced


  1. Shred the beets on the large holes of a box grater or with the shredding disk of a food processor.
  2. Toss beets with sugar and 1 teaspoon salt in large bowl and let sit until partially wilted and reduced in volume by 1/3, about 15 minutes.
  3. Meanwhile, whisk oil, vinegar, mustard, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large bowl until combined.
  4. 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.
  5. Serve immediately.

Picture of Recipe

Beet, Endive, and Pear Slaw - Picture of Recipe
Serves: 4 to 6
Prep Time: 15 minutes
Course: Salad,Side Dish
Type of Food: Salad,Vegetarian,Vegan
Key Ingredient: Beets,Lettuce
Difficulty: 2 - Medium
Make Ahead: No
Prep Method: Food Processor
Themes/Holidays: Juneteenth

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