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
Preheat oven to 400F. Gently wash beets; pierce in several places with fork.
Place beets and onions in center of large sheet of heavy-duty foil.
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.
Place on 15x10x1-inch baking pan.
Bake 45 min. or until beets are tender.
Cut slit in foil to release steam before opening.
Let beets stand in foil until cooled. To peel, gently rub skins with cloth or paper towel until skins are removed.
Cut beets into wedges; set aside.
Meanwhile combine remaining dressing, jalapeno pepper, 1/4 cup of the peanuts and lime juice in blender; cover. Blend until smooth; set aside.
Arrange jicama on serving platter; top with beet and onion mixture.
Drizzle with dressing mixture.
Sprinkle with cilantro and remaining chopped peanuts.
Garnish with lime wedges.