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Jicama & Roasted Beet Salad

From Our Kitchen

Preheat oven to 325ºF.


1 medium jicama, peeled and cut into match sticks
1 bunch beets, tops removed
1 pint orange juice
1 Tbsp. lime juice
1 small red onion, thinly sliced
2 Tbsp. cilantro, chopped
1 tsp. red wine vinegar
¼ tsp. chipotle pepper puree
¼ cup olive oil, plus enough to coat beets
5 sprigs thyme
salt and pepper


Prepare Beets

Lightly coat beets with olive oil. Put in a baking dish with thyme and enough water to almost cover the beets. Cover & bake for a least 1 ½ hours, depending on size of beet. To test: insert a knife. It should be easy to pierce when done. Let cool for ½ hour. Using a paper towel, “rub” skin off and cut into quarters.

Prepare Dressing and Salad

Put orange juice and chipotle pepper in a small pot over medium heat. Simmer until reduced by half. Remove from heat and let cool. Pour into a blender with lime juice and vinegar. Pulse for 30 seconds. Add a pinch of salt and pepper and slowly pour in the olive oil while the blender is going. Toss together the beets, onions, jicama, cilantro, and enough dressing to just coat salad. Adjust seasoning with salt and pepper.