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Beet, Orange and Jicama Salad

Makes 6 servings

Jicama is a crunchy, slightly sweet vegetable that tastes like a cross between a water chestnut and an apple. It adds a delicious crunch to this salad. If you can’t find it at your supermarket, substitute an equal quantity of fresh fennel.

  • Preparation time: 15 minutes / Chilling time: 1 hour
1 can (14 oz/ 398 mlL) sliced beets, drained 1
2 large navel oranges, peeled and cut into
1/4-inch (5 mm) slices		 2
1/2 cup thinly sliced sweet white onion 125 mL
1/2 cup julienned jicama 125 mL

Dressing


2 tbsp balsamic vinegar 30 mL
1 tbsp orange juice 15 mL
1 tbsp olive oil 15 mL
1/8 tbsp salt 0.5 mL
  black pepper to taste  
1 tbsp chopped fresh parsley (optional) 15 mL
  1. In a medium bowl, combine beets, oranges, onion and jicama. Set aside.
  2. Dressing: In a small bowl, whisk together vinegar, orange juice, olive oil, salt and pepper. Add to beet mixture; toss gently. Chill.

© Cook Great Food. Dietitians of Canada. 2001. Published by Robert Rose Inc.

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Tips

Broaden your culinary horizons — and your nutrient intake — by trying a new vegetable each week. How about jicama, celeriac, rapini, kohlrabi or Swiss chard?

Nutrients per serving

Calories 68
Fat 2.4 g
Saturated Fat 0.3 g
Sodium 139 mg
Protein 1 g
Carbohydrate 12 g
Fiber 3 g

Very High in: vitamin C

Copyright © Dietitians of Canada 2012. All rights reserved.