Tired of the same old boring salads? Get ready to fall in love with a dish that’s as beautiful as it is delicious! This Raw Beet and Jicama Salad is a festival of colors, textures, and flavors. Forget everything you thought you knew about beets—when eaten raw, they’re wonderfully sweet and crisp, much like a carrot. We’re pairing them with crunchy, refreshing jicama, creamy avocado, and juicy bursts of navel orange. The whole thing is tossed in a zesty cumin-lime vinaigrette that ties it all together. It’s the perfect vibrant side dish or light lunch that’s naturally vegan, gluten-free, and ready in under 30 minutes! If you can’t find jicama, don’t worry—cubed cucumber makes a fantastic substitute.
Ingredients
• Yields: 6 servings
• 2 cups grated raw beets (from about 3 medium beets)
• 2 cups grated jicama
• 1 large avocado, thinly sliced
• 1 navel orange, peeled, sectioned, and each section cut into thirds
• ½ cup chopped fresh cilantro
• 3 tablespoons thawed orange juice concentrate
• 1 tablespoon fresh lime juice
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• 1½ tablespoons olive oil
• ¼ cup toasted pumpkin seeds (pepitas)
• Salt and freshly ground black pepper, to taste
Instructions
1. In a large bowl, gently combine the grated beets, grated jicama, sliced avocado, orange pieces, and chopped cilantro.
2. In a small bowl or jar, whisk together the thawed orange juice concentrate, lime juice, ground cumin, and ground coriander. While whisking continuously, slowly drizzle in the olive oil until the dressing is emulsified.
3. Pour the dressing over the beet and jicama mixture and toss gently to coat everything evenly. Season with salt and pepper to your liking.
4. Divide the salad among serving plates and sprinkle generously with toasted pumpkin seeds before serving.
Nutritional Information
• Nutrition Information
• Per serving
• 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
Pro Tips
• To avoid stained hands and cutting boards when working with beets, wear food-safe gloves and grate them on a non-porous surface or a piece of parchment paper.
• For the best texture, prepare the components ahead of time but wait to combine them. Store the grated vegetables, dressing, and toppings in separate airtight containers in the fridge. Toss everything together just before serving to keep it crisp.
• Toast your own pumpkin seeds for maximum flavor. Simply heat them in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until they are fragrant and begin to pop.
• Add a spicy kick by finely dicing half a jalapeño (seeds removed) and adding it to the salad with the other vegetables.
FAQ
Q: What can I use as a substitute for jicama in this salad
A: If you can’t find jicama, don’t worry. Cubed cucumber is a fantastic substitute that provides a similar refreshing crunch to the salad.
Q: How can I add more plant-based protein to this beet salad
A: To make this a more filling vegetarian meal, you can easily add more protein. Consider tossing in a cup of cooked chickpeas or quinoa. You can also increase the amount of toasted pumpkin seeds for an extra protein boost.
Q: Can I make this raw beet salad ahead of time
A: Yes, this salad is perfect for meal prep. For the best results and to maintain a crisp texture, prepare and store the grated vegetables, the dressing, and the pumpkin seeds in separate airtight containers in the fridge. Combine everything and toss just before serving.
Q: Do I need to cook the beets for this recipe
A: No, the beets are meant to be eaten raw in this salad. When grated raw, beets have a wonderfully sweet, earthy flavor and a crisp texture, similar to a carrot. This recipe is designed to be a no-cook dish.
