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Beet, Jicama, and Watercress Salad

Beet, Jicama, and Watercress Salad
Beet, Jicama, and Watercress Salad is From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up beets, orange juice, tangerine sections, and a few other things to make it today.

Instructions

1
Preheat oven to 42
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OvenOven
2
Leave root and 1 inch stem on beets; scrub with a brush. Wrap each beet in foil.
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BeetBeet
WrapWrap
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Aluminum FoilAluminum Foil
3
Place on a baking sheet.
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Baking SheetBaking Sheet
4
Bake at 425 for 45 minutes or until tender. Cool. Trim off roots and stems; rub off skin.
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Dry Seasoning RubDry Seasoning Rub
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OvenOven
5
Cut beets into 1/2-inch slices.
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BeetBeet
6
Cut each slice into quarters.
7
Combine beets, 1 teaspoon vinegar, oil, 1/4 teaspoon pepper, and 1/8 teaspoon salt.
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VinegarVinegar
PepperPepper
BeetBeet
SaltSalt
Cooking OilCooking Oil
8
Combine 4 teaspoons vinegar, 1/8 teaspoon salt, 1/4 teaspoon pepper, onion, and juice; let stand 30 minutes. Stir in jicama and tangerine.
Ingredients you will need
TangerineTangerine
VinegarVinegar
JicamaJicama
PepperPepper
JuiceJuice
OnionOnion
SaltSalt
9
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.
Ingredients you will need
WatercressWatercress
JicamaJicama
BeetBeet
10
Serve immediately.
DifficultyHard
Ready In45 m.
Servings4
Health Score52
Dairy FreeGluten FreeVeganVegetarian
DietsGluten FreeDairy FreeLacto Ovo Vegetarian
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