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
Makes: 6 servings
- 1 can sliced beets, drained (14 oz/398 mL)
- 2 large navel oranges, peeled and cut into 1⁄4-inch (5 mm) slices
- 1⁄2 cup thinly sliced sweet white onion (125 mL)
- 1⁄2 cup julienned jicama (125 mL)
- 2 tbsp balsamic vinegar (25 mL)
- 1 tbsp orange juice (15 mL)
- 1 tbsp olive oil (15 mL)
- 1⁄8 tsp salt (0.5 mL)
- Black pepper to taste
- 1 tbsp chopped fresh parsley (optional) (15 mL)
- In a medium bowl, combine beets, oranges, onion and jicama. Set aside.
- Dressing: In a small bowl, whisk together vinegar, orange juice, olive oil, salt and pepper. Add to beet mixture; toss gently. Chill.
TIP: 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
- Protein: 1 g
- Fat: 2.4 g
- Carbohydrate: 12 g
- Saturated Fat: 0.3 g
- Fiber: 3 g
- Sodium: 139 mg
- Very high in: vitamin C
Reprinted with permission © Cook Great Food. Dietitians of Canada. 2001. Published by Robert Rose Inc. http://www.dietitians.ca/Store.aspx