Don’t try this at home! I highly recommend keeping the animals far away from the food. My little bunny lives in our house –he roams the family room and kitchen and he thinks he’s a dog.
He kept me company today during hours of culinary exploration. As I chopped mountains of vegetables, every now and then I threw him a scrap under the kitchen table. Today he dined on parsley, jicama peels, carrot tops and celery.
He became quite excited when I set the beet salad on a low bench to stage it for a photo shoot. Luckily I shooed him away before he could make any trouble. That dish was not meant for him and he did not get quite as close as it looks in the photo above. Rest assured, there was no contact between bunny and dish. He was attempting to peer into it, the nosy little thing!
Last week, the New York Times hyped up the nutrition of beets, calling them the new “spinach.” The recipes they offer are for cooked beets, which is fine enough, however, during summer I like to eat as much raw food as possible. Why change what is already in a state of fresh perfection?
Beets are one of my favorite veggies and the salad below is a summery and refreshing dish that I like to serve for dinner and especially as a side at picnics and barbecues.
Jicama, Beet and Carrot Salad
Ingredients
- 1 cup jicama, grated
- 1 cup carrots, grated
- 1 cup beets, grated
- 2 tablespoons orange juice, freshly squeezed
- 1 tablespoon lime juice, freshly squeezed
- ¼ cup olive oil
- ¼ teaspoon celtic sea salt
Instructions
- In a large bowl, combine jicama, carrots and beets
- In a glass jar, combine orange juice, lime juice, oil and salt; shake well
- Toss dressing into salad
- Serve
Equipment
I hope you find this salad to be as interesting as my house rabbit
did!
Eric says
Aren’t raw beets like impossible to cut and chew. I’m going to try this, definitely I’m steaming the beets. Woodn’t most of you?
Elana says
Eric, we make this salad with raw beets every time and it is amazing! Feel free to experiment :-)
Marcelle says
Eric, if you grate the beetroot and let it sit in the dressing for a few hours, it isn’t hard to chew at all, in fact it’s wonderful. I haven ‘t made it with jicama before, but people always ask for the recipe. This is especially good if you make it the night before.
Elana says
Thanks Marcelle!
Jeanne says
Just made this and it is delicious!! Added some fresh pineapple for a slight variation.
Elana says
Thanks Jeanne! I’m so happy this was delicious :-)
aly says
Hi, a couple of questions..
Instead of cups can you tell me how many of each vegetable needs to be grated?
Also did you use a food processor for the grating? I do not have a box grater..
Tx!
Janie says
Aly, I thought your questions deserved an answer so I just made this delicious salad and measured:
1 medium beet = 1 1/2 cups grated
3 average carrots = 1 cup
1/2 small/med. jicama = 1 cup
1 orange juiced = 6 T
1 Lime juiced = 3 T
I use a mandolin to grate the veggies. It’s fast and easy. I added an apple to the recipe. Also, I used only 1/2 of the dressing. Extra orange and lime juice made a delicious drink with water and ice added! Hope this is helpful to you!
Elana says
Thanks so much for your reply Janie! I wish I could go through and retest and remeasure every recipe for every person, but there are over 1,000 recipes here, and 70,000 comments!
Anastasia Healthy Mama Info.com says
Love adding jicama and beets to recipes:) Not only is this a low calorie treat, its easy to make quickly if you are getting too busy with the kids!
Susan says
Elana, I was looking for a recipe that uses jicama and carrots and found this one. Just so happened I also had beets! I didn’t have orange or lime juice but I did have grapefruit and lemon. I mixed up the dressing with those instead and they have just the right tartness to complement the sweetness of the beets, jicama and carrots! This is a perfect cold salad for the 100+ temps that we are having. Just wanted to let you know this recipe is still being used! Thanks, Susan.
CoconutGal says
Hi again :-D I like giving feedback because it always makes me so happy to know someone has tried a recipe of mine so I like to do the same for others.
This salad is so tasty and sweet, I think it could be eaten as dessert!! I even had some with breakfast the other morning, so cool and refreshing. Again, I used blended whole oranges for the oj and it turned out perfect. I added a bit of shredded coconut onto one serving and that was a nice pairing as well. I’ve said it before and I’ll say it again- your veggie (especially raw) recipes are my favorite.
<3
Yay for your house bunny making a blog appearance! Cuteee!