Beets – I love them. I love them roasted, juiced, and in salads, especially shredded. The other day felt balmy compared to the winter we’ve had and I’m already craving crunchy, refreshing salads. Not so surprising since I lived on warm bowls of something for the last few months.
So over the weekend, out of nowhere, I decided to combine shredded beets and jicama, a wonderfully, mild, slightly sweet, and crunchy root vegetable. The texture almost reminds me of a crisp pear. The combination was begging for something citrusy, so I added the last of my champagne-citrus vinegar, some freshly-squeezed orange juice, and sea salt. That was it (almost).
The result was so delicious that I already know what I’ll be eating a lot of this Spring and Summer. Not to mention that I’ll be getting a good arm workout from shredding the vegetables : ) Kidding aside, you can shred them in the food processor if you’d like, but in the time it takes to take it out, set it up, shred, empty, and wash, you could have done it by hand.
I still love my food processor, though. In fact, I used it to make dinner tonight which was a gluten-free pizza with a mustard greens and kale sauce that I love.
But here’s the recipe for the salad:
Shredded Beet and Jicama Salad
1 medium beet, shredded
1 medium jicama, shredded
1 T citrus vinegar
2-3 T freshly-squeezed orange juice
1 T olive or grapeseed oil
sea salt to taste
Combine all the ingredients, chill for 30 minutes or more, then serve. That’s it. Simple and delicious! I had to stop myself from eating the entire bowl.
It went well with a millet cauliflower “potato” dish and sautéed beet greens. I’ll be posting the potato recipe soon!