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Add a photoServings: 6
Ingredients
- 1 bn beets, (about 2 pounds)
- 1 lrg jicama, (about 2 pounds) (peeled, sliced, and cut into small 1 stick or possibly triangles)
- 1 lrg red onion, thinly sliced zest and cleaned segments
- 3 x tangerines, (3 to 4)
- 1/4 c. rice vinegar
- 1/4 c. extra virgin olive oil salt to taste
Directions
- Preheat oven to 400 F. Trim any greens and stems from beets 1/4-inch above root ball (reserving any unblemished tender leaves to add in to salad) and wash beets well. Wrap beets tightly in foil and bake for about 30 min till tender (test with a toothpick). Let cold slightly and then chill till completely cold. Peel loose skin from beets using fingers (latex gloves will prevent red hands). Slice beets and toss with jicama, onion, zest, tangerine segments, vinegar, oil, and salt in a large mixing bowl. Refrigeratewell before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 261g | |
| Recipe makes 6 servings | |
| Calories 102 | |
| Calories from Fat 3 | 3% |
| Total Fat 0.31g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 17mg | 1% |
| Potassium 400mg | 11% |
| Total Carbs 23.76g | 6% |
| Dietary Fiber 10.1g | 34% |
| Sugars 8.98g | 6% |
| Protein 1.94g | 3% |
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