Thursday, December 11, 2008

Beetroot Salad

The simple Beet Salad brightens up winter menus deliciously. It can be made with uncooked carrots and beets also. The crunchy, juicy, and sweet jicama (a Mexican root vegetable usually eaten raw) is great in this salad. Jicama (pronounced hee-ka-ma) tastes a bit like the Asian pear.

4 Servings

Ingredients:

2 medium Beets
1 medium Carrot
1 small Onion
Sea Salt to taste
1 Lime/Lemon
Chopped fresh Cilantro for garnishing
Diced peeled Jicama OR Asian Pear for garnishing
Fresh Pomegranate arils for garnishing

Method:

Steam the beets and carrot lightly until barely tender but still retain their crunch; cool and cut into 1/2" cubes.

Cut the onion into small cubes while the beets are cooling. Place them in a colander and pour a cup of boiling water over them; drain well and let cool.

Place the onions in a bowl; sprinkle a pinch of salt over them and squeeze the lime/lemon juice. Let marinate for a few minutes.

Stir in the cubes of carrots and beets with a little more salt and mix well.

Taste; add more lime or salt as needed.

Sprinkle the cilantro, jicama, and the pomegranate arils on top and serve or chill until needed.

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