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Beet, Jicama, and Watercress Salad

Source of Recipe


Cooking Light-9/02






List of Ingredients



• 2 1/2 pounds beets, with tops
  
• 5 teaspoons white balsamic vinegar, divided
  
• 1 teaspoon extra virgin olive oil
  
• 1/2 teaspoon freshly ground black pepper, divided
  
• 1/4 teaspoon salt, divided
  
• 1/3 cup thinly sliced red onion
  
• 1/4 cup fresh orange juice
  
• 2 1/2 cups (1/2-inch) diced peeled jicama
  
• 1/3 cup tangerine sections
  
• 2 cups trimmed watercress
  






Instructions



1. Preheat oven to 425 degrees.
   
   
2. 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 stem; rub off skin. Cut beets into 1/2-inch slices. Cut each slice into quarters. Combine beets, 1 teaspoon vinegar, oil, 1/4 teaspoon pepper, and 1/8 teaspoon salt.
   
   
3. Combine 4 teaspoons vinegar, 1/8 teaspoon salt, 1/4 teaspoon pepper, onion and juice; let stand 30 minutes. Stir in jicama and tangerine.
   
   
4. Arrange 1/2 cup watercress on each of 4 plates. Mound 3/4 cup beet mixture in center of each plate. Arrange 3/4 cup jicama mixture around beets. Serve immediately.
   
   
5. 147 cal, 1.7g fat, 4.4g pro, 30.9g carb, 10.2g fiber, 0mg chol, 2.2mg iron, 306mg sod, 70mg calc.