Beet and Jicama Salad
Pachyrhizus erosus, commonly known as jicama, Mexican yam bean, or Mexican turnip, is the name of a native Mexican vine, although the name most commonly refers to the plant’s edible tuberous root.
The root’s exterior is yellow and papery, while its inside is creamy white with a crisp texture that resembles raw potato or pear. The flavor is sweet and starchy, reminiscent of some apples or raw green beans, and it is usually eaten raw, sometimes with salt, lemon, or lime juice and chili powder. It is also cooked in soups and stir-fried dishes. Jícama is often paired with chili powder, cilantro, ginger, lemon, lime, orange, red onion, salsa, sesame oil, grilled fish, and soy sauce. It can be cut into thin wedges and dipped in salsa. In Mexico, it is popular in salads, fresh fruit combinations, fruit bars, soups, and other cooked dishes. In contrast to the root, the remainder of the jícama plant is very poisonous; the seeds contain the toxin rotenone, which is used to poison insects and fish. (source: wikipedia)
Enjoy this gluten and dairy free jicama beet salad as a side to a meal or add some protein for a full meal!
Course - Salad
Servings: 4 Servings
- 4 Large Beets Peeled
- 5 Tbsp lime juice
- 1.4 Cup olive oil
- 2 Tbsp Fresh dill Chopped
- To taste Salt and pepper
- 1 Medium Jicama About 1 lb, peeled and cut into chunks
- 1 Head Romaine lettuce Trimmed and chopped
- Put beets into a medium pot, cover with salted water and bring to a boil. Reduce heat to medium low, cover and simmer until tender, about 30 minutes; drain well. When cool enough to handle, cut into chunks.
- In a large bowl add lime juice, oil, salt and pepper and whisk together. Add beets, toss well, cover and set aside at room temperature for 1 hour.
- To serve, add jicama and dill to bowl with beets, toss to coat and season with salt and pepper. Arrange lettuce on plates then spoon beet mixture over lettuce.