Best Jicama Beet And Orange Salad Recipes

Raw Beet Salad With Jicama, Avocado, and Orange image

Provided by enigma256

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

2 cups beets, raw and grated
2 cups jicama, grated
1 avocado, thinly sliced
1 navel orange, peeled & sectioned & cut into thirds
1/2 cup cilantro, chopped
3 tablespoons orange juice concentrate, thawed
1 tablespoon lime juice
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 1/2 tablespoons olive oil
1/4 cup pumpkin seeds, toasted

Steps:

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

Nutrition Facts : Calories 183, Fat 11.2, SaturatedFat 1.7, Sodium 50.3, Carbohydrate 19.9, Fiber 6.4, Sugar 10.8, Protein 3.9

Jicama, Beet, and Orange Salad image

Provided by Martha Stewart

Number Of Ingredients 11

4 large beets, peeled and green tops removed
Coarse salt
3 seedless oranges
5 tablespoons freshly squeezed lime juice
2 1/2 tablespoons freshly squeezed orange juice
1 teaspoon sugar
1/4 cup peanut oil, preferably unrefined
1 medium jicama, brown skin and exterior layer removed, cut into 4-by-2-inch slices
4 cups wild baby arugula
2/3 cup roasted, salted peanuts
1 piece sugar cane (3 to 4 inches), peeled and cut lengthwise into slivers

Steps:

Fill a small saucepan with water. Bring to a boil and add salt. When water returns to a boil, reduce heat to a simmer. Add beets and cook until tender, about 20 minutes. Drain and let cool. Cut beets into 4-by-2-inch slices; place in a large bowl.
Using a zester or vegetable peeler, zest the rind of one of the oranges. Finely chop and add to another large bowl along with the lime juice, orange juice, 1/2 teaspoon salt, sugar, and oil. Mix well and pour over beets; let stand 1 hour.
Remove peel and pith from the oranges using a sharp paring knife. Carefully cut between membranes to remove segments; set aside.
Add jicama and orange segments to the beet mixture and season with salt. Place arugula on a serving platter and place beet mixture on top. Sprinkle with peanuts and garnish with sugar can cane.