Shaved Jicama, Watermelon Radish, and Beet Salad

Name: Shaved Jicama, Watermelon Radish, and Beet Salad
Prep time: 10 min
Cook time: PTH
Yield: 2-4 Servings
Ingredients: 2 gold beets, or 4 baby gold beets, trimmed and peeled; 1 small jicama, peeled; 1 large watermelon radish, or 3-4 red radishes, trimmed; 2 tablespoons fresh lemon juice (try Frieda's Seedless Lemon!); 2 teaspoons Dijon mustard; 1 teaspoon honey; 1 small shallot, minced; 3 tablespoons extra virgin olive oil; Salt and pepper, to taste

Frieda introduced jicama to the U.S. in 1972.

Serving Size

2-4

Prep Time

10 min

Ingredients

2 gold beets, or 4 baby gold beets, trimmed and peeled
1 small jicama, peeled
1 large watermelon radish, or 3-4 red radishes, trimmed
2 tablespoons fresh lemon juice (try Frieda's Seedless Lemon!)
2 teaspoons Dijon mustard
1 teaspoon honey
1 small shallot, minced
3 tablespoons extra virgin olive oil
Salt and pepper, to taste

Cooking Steps

1

Thinly slice the beets, jicama, and radish on a mandolin or using a food processor in slicing mode. Combine all vegetables in a serving bowl.
2

In a small bowl, whisk together lemon juice, Dijon mustard, honey, shallot, and extra virgin olive oil, and season with salt and pepper, to taste. Add the dressing to vegetables and toss to coat. Serve immediately.

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Shaved Jicama, Watermelon Radish, and Beet Salad

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Shaved Jicama, Watermelon Radish, and Beet Salad

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