Jicama Beet And Orange Salad Food

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JICAMA-ORANGE SALAD



Jicama-Orange Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

4 oranges
1/4 teaspoon ancho chili powder
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
Juice of 1 lime
1 medium jicama, peeled and diced
3 scallions, chopped
2 tablespoons fresh cilantro
Seeds of 1/2 pomegranate

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



Raw Beet Salad With Jicama, Avocado, and Orange image

This is a yummy light summer salad. It's quite easy to put together and truly unique. This recipe is great for raw foodists, vegans, or those on a no gluten diet. Thanks for this great recipe vegetarian times.

Provided by enigma256

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

2 cups beets, raw and grated
2 cups jicama, grated
1 avocado, thinly sliced
1 navel orange, peeled & sectioned & cut into thirds
1/2 cup cilantro, chopped
3 tablespoons orange juice concentrate, thawed
1 tablespoon lime juice
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 1/2 tablespoons olive oil
1/4 cup pumpkin seeds, toasted

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.

Nutrition Facts : Calories 183, Fat 11.2, SaturatedFat 1.7, Sodium 50.3, Carbohydrate 19.9, Fiber 6.4, Sugar 10.8, Protein 3.9

WARM BEET-ORANGE SALAD



Warm Beet-Orange Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h

Number Of Ingredients 0

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, BEET, AND ORANGE SALAD



Jicama, Beet, and Orange Salad image

This delicious salad recipe is courtesy of Rick Bayless.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 11

4 large beets, peeled and green tops removed
Coarse salt
3 seedless oranges
5 tablespoons freshly squeezed lime juice
2 1/2 tablespoons freshly squeezed orange juice
1 teaspoon sugar
1/4 cup peanut oil, preferably unrefined
1 medium jicama, brown skin and exterior layer removed, cut into 4-by-2-inch slices
4 cups wild baby arugula
2/3 cup roasted, salted peanuts
1 piece sugar cane (3 to 4 inches), peeled and cut lengthwise into slivers

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



Beet-Orange Salad image

Provided by Food Network Kitchen

Categories     appetizer

Yield 4 servings

Number Of Ingredients 0

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.

Nutrition Facts : Calories 211 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 96 milligrams, Carbohydrate 20 grams, Fiber 5 grams, Protein 3 grams, Sugar 14 grams

JICAMA AND ORANGE SALAD



Jicama and Orange Salad image

Jicama is a root vegetable with a fresh, somewhat sweet taste that goes well with citrus fruits.

Provided by Martha Stewart

Number Of Ingredients 7

3 navel oranges
1 tablespoon sherry vinegar
1/2 teaspoon salt
1/8 teaspoons freshly ground black pepper
1 1/2 tablespoons extra-virgin olive oil
1 medium jicama, (about 1 pound), peeled
1 small red onion, sliced into thin semicircles

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.

JICAMA SALAD



Jicama Salad image

Fruity jicama combines with beets and oranges in this sweet, refreshing salad.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 8

3 jicama (about 2 pounds), peeled
3 beets, trimmed and peeled
3 large carrots, peeled and cut into 3-inch lengths
5 navel oranges
1/3 cup freshly squeezed lime juice (4 limes)
5 tablespoons extra-virgin olive oil
1/2 cup roasted, unsalted peanuts, coarsely chopped
Coarse salt and freshly ground black pepper

Steps:

  • Using a mandoline or a very sharp knife, cut jicama, beets, and carrots into a fine julienne. Toss in a large bowl.
  • Cut off ends of oranges; using a paring knife, remove peel, pith, and outer membranes, following the curve of the fruit. Working over a bowl to catch the juices, cut between sections to remove whole segments; add segments to vegetables. Squeeze juice from membranes into a bowl; measure out 1/2 cup juice; reserve remaining juice for another use.
  • In a small bowl, whisk together orange juice, lime juice, and oil. Pour over vegetable mixture; toss to coat. Sprinkle with nuts; season with salt and pepper. Serve immediately.

JICAMA-CITRUS SALAD



Jicama-Citrus Salad image

Orange, grapefruit, and apple join crunchy jicama and cucumber in a salad.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 9

1 red grapefruit, peel and pith removed
1 navel orange, peel and pith removed
3 tablespoons freshly squeezed lime juice
4 1/2 teaspoons finely chopped fresh cilantro, plus leaves for garnish
1/4 teaspoon crushed red pepper, flakes
1/4 teaspoon coarse salt
1 small jicama, (about 1 1/4 pounds), peeled and cut into thin matchsticks
1 medium Granny Smith apple, cut into 3/4-inch chunks
1 Kirby cucumber, peeled and cut crosswise into 1/4-inch-thick rounds

Steps:

  • Working over a large bowl, carefully carve out sections of grapefruit and orange from membranes using a paring knife, letting sections fall into bowl and reserving membranes. Transfer juices to a small non-reactive bowl; squeeze membranes into bowl. Discard membranes.
  • Add lime juice, cilantro, red pepper flakes, and salt to the small bowl with the juices; stir to combine. Add jicama, apple, and cucumber to the large bowl with the fruit. Pour juice mixture over fruit mixture. Gently toss to coat. Let salad stand for 10 minutes before serving.

Nutrition Facts : Calories 124 g, Fiber 10 g, Protein 3 g, Sodium 77 g

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