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Jicama Salad with Beets and Oranges

Page history last edited by PBworks 13 years, 3 months ago

Jicama Salad with Beets and Oranges

Scrumptious, colorful and refreshing!  From Janet




  • 1 large carrot peeled and cut into 3-inch lengths
  • 1 small to medium jicama, peeled
  • 8 oz cooked beets, peeled 
  • 2 navel oranges
  • freshly squeezed lime juice, (1 lime)
  • 1 to 2 tablespoons extra-virgin olive oil
  • 1/4 cup roasted, unsalted peanuts, coarsely chopped
  • Coarse salt and freshly ground black pepper




  1. Using a mandoline or a very sharp knife, cut jicama, beets, and carrots into a fine julienne. Toss in a large bowl.
  2. Cut off ends of oranges; using a paring knife, remove peel, pith, and outer membranes, following the curve of the fruit. Working over a bowl to catch the juices, cut between sections to remove whole segments; add segments to vegetables. Squeeze juice from membranes into a bowl.
  3. In a small bowl, whisk together orange juice, lime juice, and oil. Pour over vegetable mixture; toss to coat. Sprinkle with nuts; season with salt and pepper. Serve immediately.


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