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Raw Beet and Jicama Salad with Cumin-Lime Vinaigrette – vegetarian recipe
Stav Kogan

Raw Beet and Jicama Salad with Cumin-Lime Vinaigrette

A vibrant festival of colors, textures, and flavors. This Raw Beet and Jicama Salad features sweet, crisp raw beets, crunchy jicama, creamy avocado, and juicy navel orange, all tossed in a zesty cumin-lime vinaigrette. It's a perfect vegan, gluten-free side dish or light lunch, r
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 6 serving
Calories: 179
Ingredients Method Nutrition

Ingredients
  

  • 2 cups (480 ml) grated raw beets (from about 3 medium beets)
  • 2 cups (480 ml) 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 (45 ml / 1.5 fl oz) thawed orange juice concentrate
  • 1 tablespoon (15 ml / 0.5 fl oz) 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
  • 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.

Method
 

  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.
  3. While whisking continuously, slowly drizzle in the olive oil until the dressing is emulsified.
  4. Pour the dressing over the beet and jicama mixture and toss gently to coat everything evenly.
  5. Season with salt and pepper to your liking.
  6. Divide the salad among serving plates and sprinkle generously with toasted pumpkin seeds before serving.
  7. Add a spicy kick by finely dicing half a jalapeño (seeds removed) and adding it to the salad with the other vegetables.

Nutrition

Calories: 179kcalCarbohydrates: 18gProtein: 5gFat: 11g

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