Beet and Jicama Salad

Chef Marie

  • 4 beets
  • 2 medium Jicama, peeled, halved and sliced
  • 1/4 red onion, diced
  • 4 ounces crumbled goat cheese
  • 1 cup salad greens
  • 4 Tbsp. salad herbs
  • 4 Tbsp. vinaigrette
  • 4 tsp. chopped walnuts or pecans
  • Salt and pepper to taste

    Parboil the beet and cook until tender. Time may vary based on their sizes (20 to 25 minutes for medium sizes).

    Remove from water and cool. Trim the tops and peel the skin. Slice and set aside.

    Prepare 4 servings plates or bowls. Divide the salad greens among them and top with the beets and Jicama slices.

    Sprinkle the red onion, goat cheese, nuts, and season to taste. Pour over the vinaigrette, sprinkle the salad herbs, and serve immediately.

    Makes 4 servings