Raw beets taste similar to raw carrots in that they’re sweet, juicy, and crisp. Jicama, a Mexican root vegetable that looks like a large, pale, round potato, is crunchy and mild when peeled and eaten raw. If you can’t find jicama, simply substitute cubed cucumber.
YIELD: SERVES 6
2 cups grated raw beets (3 medium beets)
2 cups grated jicama
1 avocado, thinly sliced
1 navel orange, peeled, sectioned, each section cut into thirds
½ cup chopped cilantro
3 Tbs. thawed orange juice concentrate
1 Tbs. lime juice
½ tsp. ground cumin
½ tsp. ground coriander
1½ Tbs. olive oil
¼ cup toasted pumpkin seeds

  1. Place beets in medium bowl along with jicama, avocado, orange, and cilantro.
  2. Whisk together orange juice concentrate, lime juice, cumin, and coriander. Whisk in oil. Pour over beet mixture, and toss to mix. Season with salt and pepper, if desired. Sprinkle each serving with toasted pumpkin seeds.
    GLUTEN-FREE
    VEGAN
    30 MINUTES OR LESS

NUTRITION INFORMATION
Calories: 179
Protein: 5 g
Total Fat: 11 g
Saturated Fat: 2 g
Carbohydrates: 18 g
Cholesterol: 0 mg
Sodium: 136 mg
Fiber: 6 g
Sugar: 9 g