Beet, Jicama, And Watercress Salad Recipe

Name: Beet, Jicama, And Watercress Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 pounds beets, with tops; 5 teaspoons white balsamic vinegar, divided; 1 teaspoon extra-virgin olive oil; 1/2 teaspoon freshly ground black pepper, divided; 1/4 teaspoon salt, divided; 1/3 cup thinly sliced red onion; 1/4 cup fresh orange juice; 2 1/2 cups (1/2-inch) diced peeled jicama; 1/3 cup tangerine sections; 2 cups trimmed watercress

Servings: persons

2 1/2 pounds beets, with tops
5 teaspoons white balsamic vinegar, divided
1 teaspoon extra-virgin olive oil
1/2 teaspoon freshly ground black pepper, divided
1/4 teaspoon salt, divided
1/3 cup thinly sliced red onion
1/4 cup fresh orange juice
2 1/2 cups (1/2-inch) diced peeled jicama
1/3 cup tangerine sections
2 cups trimmed watercress

1
Preheat oven to 425u00b0.
2
Leave root and 1 inch stem on beets; scrub with a brush. Wrap each beet in foil. Place on a baking sheet. Bake at 425u00b0 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.
3
Combine 4 teaspoons vinegar, 1/8 teaspoon salt, 1/4 teaspoon pepper, onion, and juice; let stand 30 minutes. Stir in jicama and tangerine.
4
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.

kcal

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 1/2 pounds beets, with tops, 5 teaspoons white balsamic vinegar, divided, 1 teaspoon extra-virgin olive oil, 1/2 teaspoon freshly ground black pepper, divided, and more.

Yes, Beet, Jicama, And Watercress Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Beet, Jicama, And Watercress Salad

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