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Beet, Orange and Jicama Salad by Bev Callaghan

July 1, 2011 by HealthyFamilies BC

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Beet, Orange and Jicama Salad by Bev Callaghan

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)


  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.

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?


  • 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.

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