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Beet, Orange and Jicama Salad

Makes 6 servings

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.

Ingredients

1  can (14 oz /398 mL) sliced beets, drained 1 
2  large navel oranges, peeled and cut into 1⁄4-inch (5 mm) slices 2 
1/2 cup thinly sliced sweet white onion 125 mL
1/2 cup julienned jicama 125 mL
     
  Dressing  
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

Instructions

Step 1
In a medium bowl, combine beets, oranges, onion and jicama. Set aside.

Step 2
Dressing: In a small bowl, whisk together vinegar, orange juice, olive oil, salt and pepper. Add to beet mixture; toss gently. Chill. Sprinkle with parsley, if using, just before serving.

Nutrition & Notes

Nutrition Information
Valeur nutritive
per 1 serving
% Daily Value
% valeur quotidienne
Amount
Teneur
Calories / Calories 76
4%
Fat / Lipides 2.4 g
Saturated / saturés 0.3 g
+ Trans / trans 0 g
Cholesterol / Cholestérol 0 mg
6%
Sodium / Sodium 139 mg
4%
Carbohydrates / Glucides 13.3 g
10%
Fiber / Fibres 2.6 g
Sugars / Sucres 9.9 g
Protein Protéines 1.2 g
2%
Vitamin A / Vitamine A
65%
Vitamin C / Vitamine C
3%
Calcium / Calcium
7%
Iron / Fer
DIETITIAN’S MESSAGE
Broaden your culinary horizons — and your nutrient intake — by trying a new vegetable each week. How about jicama, celeriac, rapini, kohlrabi or Swiss chard? 
 
Contributor
Bev Callaghan, Dietitian
Cook Great Food - Dietitians of Canada. 2001. Published by Robert Rose Inc.

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