Crunchy Jicama and Beet Salad

by Mary Papoulias-Platis

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What do jicama and beets have in common?

They are both root vegetables. and in this salad they are perfect companions, for they are both crispy and crunchy.

There is no cooking required, so this recipe is good all year around. No refrigeration is required which makes it a perfect dish for any outdoor gathering.  I do like to serve it cold, but it’s not necessary. Adding a touch of lemon juice perks up the flavors beautifully. And the addition of citrus, makes it a substantial  side dish or lunch.

So what is Jicama?

Jicama is a starchy root vegetable similar to a potato or turnip. The tuberous root tastes slightly sweet, but it is low in sugar, making it a good carbohydrate choice for people with diabetes and others attempting a low-sugar diet.

Originally from Mexico, the jicama is sometimes also known as a Mexican turnip or yam bean.

Jicama is usually served raw as part of a crudite platter or in salads, but you can stir-fry it, boil or bake it. Look for small ones, they tend to be more tender. You can find jicama at your local farmer’s market or at Melissa’s Produce,online.

 

This refreshing salad doesn’t need a recipe printed out! In fact, there are only 4 ingredients.

one raw beet, peeled
one jicama, peeled
one lemon
citrus of any kind (optional)

Directions
1. Grate the peeled jicama. Place in a medium bowl.
2. Grate the beet. Add to the bowl mix gently.
3. Add a pinch to 1/4 cup lemon juice to your dish, taste, add more if needed.
4. If adding citrus: peel the orange and cut into small 1/2 inch pieces. Add to the top as a garnish. (optional).

You can also add nuts, coconut, seeds for a crunch factor.

Perfect for a warm day!

Mary 

I do love jicama and you may enjoy these recipes!

Jicama Nachos with Rice, Beans and Pickled Radish

 

California Avocado Salsa with Jicama Chips

 

 

© 2020, Mary Papoulias-Platis. All rights reserved.

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