The sweetness of beets combined with the crispness of the jicama, tossed in a simple lime dressing, come together to create a delicious and refreshing salad. Jicama is a mild, crunchy, and slightly sweet-tasting root vegetable that has a lot of healthy properties. If you’ve never tried it before, I recommend giving it a try; it’s pretty easy to like. Read here for more info about nutritional properties of jicama.
I found the recipe in a Rick Bayless cookbook, and just made a few changes. Because I had these salad greens in my garden, I substituted the radicchio that the recipe called for. I also substituted toasted pepitas (pumpkin seeds) for the peanuts.
What you need:
- 1 pound beets (about 4 medium beets)
- 2 tablespoons olive oil or unrefined peanut oil
- 2 tablespoons fresh lime juice plus a little zest
- 1 teaspoon agave nectar
- 1/2 pound (about 1/2 medium) jicama, peeled and cut into 3/4 cm thick batons
- salt to taste
- salad greens
- 1/4 cup pepitas, toasted and cooled
What you do:
- Cook the beets in boiling water until they are soft all the way through. When cooled, peel and cut into 3/4 cm thick batons.
- Whisk the oil, lime juice, lime zest and agave nectar together.
- Combine the beets, jicama, and dressing. Salt to taste.
- Serve the beets and jicama on top of the greens. Sprinkle with the pepitas to serve.