Ruby red beets, creamy white jicama, emerald watercress, and sunny tangerines make a stunning salad. Since the vinaigrette for the jicama and tangerines needs to stand 30 minutes, prepare it while the beets cool. If you can't find tangerines, use small orange sections instead.
2 1/2 pounds beets, with tops
5 teaspoons white balsamic vinegar, divided
1 teaspoon extra-virgin olive oil
1/2 teaspoon freshly ground black pepper, divided
1/4 teaspoon salt, divided
1/3 cup thinly sliced red onion
1/4 cup fresh orange juice
2 1/2 cups (1/2-inch) diced peeled jicama
1/3 cup tangerine sections
2 cups trimmed watercress
How to Make It
Preheat oven to 425°.
Leave root and 1 inch stem on beets; scrub with a brush. Wrap each beet in foil. Place on a baking sheet. Bake at 425° for 45 minutes or until tender. Cool. Trim off roots and stems; rub off skin. Cut beets into 1/2-inch slices. Cut each slice into quarters. Combine beets, 1 teaspoon vinegar, oil, 1/4 teaspoon pepper, and 1/8 teaspoon salt.
Combine 4 teaspoons vinegar, 1/8 teaspoon salt, 1/4 teaspoon pepper, onion, and juice; let stand 30 minutes. Stir in jicama and tangerine.
Arrange 1/2 cup watercress on each of 4 plates. Mound 3/4 cup beet mixture in center of each plate. Arrange 3/4 cup jicama mixture around beets. Serve immediately.
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