Deadbeat Salad Recipe

 

(Serves 4)
1 large jicama
2 medium red beets
1 tangerine sectioned 
Juice of 2 limes
Sea salt to taste
Directions:
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!
www.AbueLinda.com / abuelindascuisine on Facebook

Pin It
Wordwise With Pithy Wit By Tom Clarkson   This morning, my pal F.T. – who shared the Iraq experience with me during my third trek there – forwarded
  VICTORIA SCHMIDT   Column: Editor’s Page   Website:   Victoria Schmidt came to Mexico with her husband, in 2007. 
    MOONYEEN PATRICIA KING   Column: Profiling Tepehua   Website:   Settled in Mexico 13 years ago.  The
  KEN MASSON   Column: Bridge by the Lake   Website:   Ken Masson has been playing, teaching and writing about bridge
  ALEJANDRO GRATTAN-DOMINGUEZ   Column: Editor’s Page   Website:   Wrote/directed first movie about Mexican-Americans, Only
 Find us on Facebook