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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.

Krista Ackerbloom and Cynthia DePersio
Recipe by Cooking Light September 2002

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Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • 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.

Nutrition Facts

147 calories; calories from fat 10%; fat 1.7g; saturated fat 0.3g; mono fat 1g; poly fat 0.3g; protein 4.4g; carbohydrates 30.9g; fiber 10.2g; cholesterol 0mg; iron 2.2mg; sodium 306mg; calcium 70mg.
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