Jicama/Beet Salad - Printable Version

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Jicama/Beet Salad - HelenaZF - 11-29-2006

OK...so there are no jicamas in Israel.....but Israeli salads are traditionally made from other vegetables other than lettuce......most are finely chopped tomato/cucumber based. This salad would fit right in.

I get tired of eating plain green salads all the time, so I try to figure out new ways to enjoy raw veggies.

I made one of my salad inventions tonight, and I think it's wonderful, so I thought I'd share it with y'all.....

No measurements, really, just make it to your taste.


Equal amounts of jicama and fresh beets. I usually get a softball sized jicama and 2 or 3 beets for this.

Peel the jicama. Scrub the beets really well. You can either peel them or not if the skin seems very tender and unblemished.

<URL url="http://img154.imageshack.us/my.php?image=grater20tapered20ssui7.jpg"><IMG content="http://img154.imageshack.us/img154/8243/grater20tapered20ssui7.th.jpg">[Image: grater20tapered20ssui7.th.jpg]<---Grate them with the biggest side of the grater...

the one that makes like 1/4 inch wide juliene like strips. You'll end up with a pile of stuff that looks like a big birds nest.

Pour on a couple of tablespoons of poppyseed dressing. I like Marzetti's, but any brand you like will do. Add a splash of lime juice, and some salt and cracked pepper, and toss gently. Let it sit for 30 minutes or so for flavors to blend.

Sometimes I make this and just pile it on top of a bed of my favorite greens and add some toasted walnuts or pecans. (Pistachios or pine nuts would be good too.) Makes an excellent lunch.