Deadbeat Salad Recipe
1 large jicama
2 medium red beets
1 tangerine sectioned
Juice of 2 limes
Sea salt to taste
Peel the jicama; slice and small dice. Set aside in bowl; squeeze lime juice onto the jicama. (The acid will begin to “cook” the jícama). Peel the beets and grate on medium grade. Drain in colander allowing some of the beet juice to drain.
Segment the tangerine; slice off the fold of each segment, allowing for easy removal of seeds; then cut segment in half. Add to the jicama and mix. Add the shredded beets and sea salt! So refreshing and delicious!
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