Roasted Beet & Jicama Salad with Jalapeno Peanut Dressing

Roasted Beet & Jicama Salad with Jalapeno Peanut Dressing
Roasted Beet & Jicama Salad with Jalapeno Peanut Dressing might be just the side dish you are searching for. One portion of this dish contains approximately 5g of protein, 8g of fat, and a total of 181 calories. This gluten free, primal, and vegan recipe serves 6. Head to the store and pick up lime, cilantro, 1/2 cup kraft zesty italian dressing, and a few other things to make it today. From preparation to the plate, this recipe takes around 55 minutes.

Instructions

1
Preheat oven to 400F. Gently wash beets; pierce in several places with fork.
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BeetBeet
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OvenOven
2
Place beets and onions in center of large sheet of heavy-duty foil.
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OnionOnion
BeetBeet
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Aluminum FoilAluminum Foil
3
Drizzle with 2 Tbsp. of the dressing. Bring up foil sides. Double fold top and both ends to seal packet, leaving room for heat circulation inside.
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Aluminum FoilAluminum Foil
4
Place on 15x10x1-inch baking pan.
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Baking PanBaking Pan
5
Bake 45 min. or until beets are tender.
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BeetBeet
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OvenOven
6
Remove packet from oven.
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OvenOven
7
Let stand 5 min.
8
Cut slit in foil to release steam before opening.
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Aluminum FoilAluminum Foil
9
Let beets stand in foil until cooled. To peel, gently rub skins with cloth or paper towel until skins are removed.
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BeetBeet
Dry Seasoning RubDry Seasoning Rub
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Paper TowelsPaper Towels
Aluminum FoilAluminum Foil
10
Cut beets into wedges; set aside.
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BeetBeet
11
Meanwhile combine remaining dressing, jalapeno pepper, 1/4 cup of the peanuts and lime juice in blender; cover. Blend until smooth; set aside.
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Jalapeno PepperJalapeno Pepper
Lime JuiceLime Juice
PeanutsPeanuts
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BlenderBlender
12
Arrange jicama on serving platter; top with beet and onion mixture.
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JicamaJicama
OnionOnion
BeetBeet
13
Drizzle with dressing mixture.
14
Sprinkle with cilantro and remaining chopped peanuts.
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CilantroCilantro
PeanutsPeanuts
15
Garnish with lime wedges.
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Lime WedgeLime Wedge
DifficultyHard
Ready In55 m.
Servings6
Health Score6
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