Open Arms of Minnesota

Weekly Recipe #93: Grated Raw Beet Salad with Jicama, Avocado and Orange

If you’ve had your fill of turkey, heavy side dishes and pie, this salad is for you. Full of bright flavors and colors, it offers a healthy dose of freshness to revive you after the holiday.

Jicama is a root vegetable with crunchy, slightly sweet white flesh. Cut off the tough skin before grating it for the recipe.

Grated Raw Beet Salad with Jicama, Avocado and Orange
Adapted from a recipe in Vegetarian Times

(Serves 6)

2 cups raw beets (3 medium beets), grated
2 cups jicama, grated
1 avocado, thinly sliced
1 navel orange, peeled, sectioned, each section cut into thirds
1/2 cup cilantro, chopped
3 tbsp. orange juice
1 tbsp. lime juice
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1 1/2 tbsp. olive oil, or more if desired
Salt and pepper, to taste
1/4 cup pumpkin seeds, toasted

1. Place beets in medium bowl along with jicama, avocado, orange and cilantro.
2. Whisk together orange juice concentrate, lime juice, cumin and coriander.
3. Whisk in oil. Pour over beet mixture, and toss to mix.
4. Season with salt and pepper. Sprinkle each serving with toasted pumpkin seeds.

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