Jicama and Beet Salad

Jicama and Beet Salad

Experience a delightful burst of flavors with this Jicama and Beet Salad, a refreshing dish that perfectly marries the sweet, earthy notes of roasted beets with the unique, crisp texture of jicama. The salad is accentuated with zesty lime and honey dressing, making it a vibrant addition to any meal. This recipe traces its roots back to Mexican cuisine, where jicama, also known as Mexican yam, is a popular ingredient for its versatility and health benefits. It's a perfect salad for health enthusiasts who crave a touch of sweetness and tang in their meals.

Servings: 4

Ingredients

  • Salt (1/2 teaspoon, or to taste)
  • Black pepper (1/2 teaspoon, or to taste)
  • Honey (2 tablespoons)
  • Olive oil (3 tablespoons)
  • Fresh lime juice (1/4 cup)
  • Cilantro (1/4 cup, finely chopped)
  • Red onion (1/2 cup, thinly sliced)
  • Beets (2 cups, roasted and diced)
  • Jicama (2 cups, peeled and julienned)

Instructions

  1. In a large mixing bowl, add the julienned jicama, diced roasted beets, thinly sliced red onion, and finely chopped cilantro.
  2. For the dressing, take a small bowl and whisk together the fresh lime juice, olive oil, honey, salt, and black pepper until a homogenous mixture is formed.
  3. Pour the prepared dressing over the salad. Toss all the ingredients together until they are well coated with the dressing.
  4. Cover the salad and let it marinate in the refrigerator for at least 30 minutes. This allows the flavors to mingle and intensify.
  5. After marination, give the salad one final toss. Serve it chilled for the best taste experience. Enjoy!

Dietary Information

Servings: 4 • Dish Type: Salad • Prep Time: 15 minutes • Marination Time: 30 minutes • Calories: 170 • Fat: 10g • Carbs: 19g • Protein: 2g • Sodium: 300mg • Sugar: 12g