A very healthy, filling salad. The roasted beets were perfect; nice peppery watercress, crisp jicama, and the occasional burst of citrus. To really make this great, though, it would need more dressing and more tangerine and perhaps a sprinkle of toasted nuts.
Beet, Jicama, and Watercress Salad
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Amount per serving
- Calories: 147
- Calories from fat: 10%
- Fat: 1.7g
- Saturated fat: 0.3g
- Monounsaturated fat: 1g
- Polyunsaturated fat: 0.3g
- Protein: 4.4g
- Carbohydrate: 30.9g
- Fiber: 10.2g
- Cholesterol: 0.0mg
- Iron: 2.2mg
- Sodium: 306mg
- Calcium: 70mg
- 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
- 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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