Beet, Jicama, and Watercress Salad

Ingredients

  • ½ teaspoon freshly ground black pepper, divided
  • 1/3 cup tangerine sections
  • 1 teaspoon extra-virgin olive oil
  • 1/3 cup thinly sliced red onion
  • ¼ teaspoon salt, divided
  • 2 ½ pounds beets, with tops
  • 2 ½ cups (1/2-inch) diced peeled jicama
  • + 3 more ingredients
    • ¼ cup fresh orange juice
    • 2 cups trimmed watercress
    • 5 teaspoons white balsamic vinegar, divided

Preheat oven to 425°.Leave root and 1 inch stem on beets; scrub with a brush. Wrap each beet in foil. Place on a baking sheet. Bake at 425° for 45 minutes or until tender. Cool. Trim off roots and stems; rub off skin. Cut beets into 1/2-inch slices. Cut each slice into quarters. Combine beets, 1 ...

View full recipe at My Recipes

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