Best 9 Jicama Beet And Orange Salad Recipes

SWEET AND CRUNCHY JICAMA SALAD

Steps:

• In a large bowl, whisk together the lemon juice, olive oil, parsley, honey and salt. Add the jicama, carrots, apple and sesame seeds. Toss well to coat everything in the dressing. Let the salad sit for 30 minutes at room temperature to allow the flavors to combine and the vegetables to soften slightly.

JICAMA, BEET, AND ORANGE SALAD

Steps:

• Fill a small saucepan with water. Bring to a boil and add salt. When water returns to a boil, reduce heat to a simmer. Add beets and cook until tender, about 20 minutes. Drain and let cool. Cut beets into 4-by-2-inch slices; place in a large bowl.
• Using a zester or vegetable peeler, zest the rind of one of the oranges. Finely chop and add to another large bowl along with the lime juice, orange juice, 1/2 teaspoon salt, sugar, and oil. Mix well and pour over beets; let stand 1 hour.
• Remove peel and pith from the oranges using a sharp paring knife. Carefully cut between membranes to remove segments; set aside.
• Add jicama and orange segments to the beet mixture and season with salt. Place arugula on a serving platter and place beet mixture on top. Sprinkle with peanuts and garnish with sugar can cane.

BEET-ORANGE SALAD

Steps:

• Boil 1 pound beets in salted water until tender, 30 to 40 minutes. Drain, then peel and slice into wedges. Toss in a serving bowl with 1/4 cup olive oil, 2 tablespoons sherry vinegar, 2 tablespoons chopped chives or scallions, and salt and pepper. Add 1 bunch arugula and 2 segmented blood oranges and toss.

JICAMA-ORANGE SALAD

Steps:

• Peel and segment the oranges with a paring knife (see page 52). Squeeze the empty membranes over a large bowl to release the juices.
• Whisk the chili powder, salt and pepper to taste, the olive oil and lime juice into the orange juice. Toss in the orange segments and jicama. Before serving, add the scallions, cilantro and pomegranate seeds.

RAW BEET SALAD WITH JICAMA, AVOCADO, AND ORANGE

Steps:

• Place beets in medium bowl along with jicama, avocado, orange, and cilantro.
• Whisk together orange juice concentrate, lime juice cumin, and coriander. Whisk in oil. Pour over beet mixture, and toss to mix. Season with salt and pepper, if desired. Sprinkle each serving with toasted pumpkin seeds.

WARM BEET-ORANGE SALAD

Steps:

• Place 1 pound beets on a large piece of foil. Drizzle with 1 tablespoon olive oil and 3 tablespoons water; close into a packet. Roast at 400 degrees F until tender, 50 minutes. Peel the beets and cut into wedges. Whisk 1/3 cup orange juice, 2 tablespoons olive oil, and salt to taste in a bowl. Add 2 segmented oranges, the beets and 1/4 cup chopped toasted walnuts and toss.

JICAMA SALAD

Steps:

• Using a mandolin or very sharp knife, julienne the jicama, beets, and carrots and combine in a large bowl.
• Slice off the ends of the oranges. Using a paring knife, remove the peel and pith from the oranges, following the curve of the fruit. Slice on either side of the membranes to remove the segments. Transfer the orange segments to the jicama mixture.
• Squeeze enough juice from the membranes into a bowl, to make 1/4 cup. Whisk the lime juice into the orange juice. While whisking, drizzle in the oil to make smooth vinaigrette. Pour the vinaigrette over jicama mixture, toss to coat, and season with salt and pepper.
• Transfer the jicama salad to a platter and sprinkle with the peanuts.

JICAMA AND ORANGE SALAD

Steps:

• Slice 1 orange in half, and squeeze the juice from one half into a bowl. Add sherry vinegar, salt, and pepper; slowly whisk in oil.
• Cut away peel and pith of remaining 2 1/2 oranges. Slice oranges into 3/8-inch rounds, and use your hands to pull slices apart into bite-size pieces. Set aside in a large bowl.
• Cut jicama into 2-inch matchsticks. Add jicama and onions to orange pieces. Pour vinaigrette over; toss to combine.

GLUTEN-FREE SPICY JICAMA AND ORANGE SALAD

Steps:

• In large bowl, beat Dressing ingredients with whisk.
• Add jicama, cucumber and oranges; toss to coat. Let stand at room temperature about 30 minutes to blend flavors.
• Top with cilantro.