eets are sweet but low in calories. Combined with crunchy jicama, tangy lime juice dressing, and rich pecans, this healthy salad is a terrific low-calorie dish for starting the New Year off on the right foot.
3 fresh beets, rinsed, tops trimmed
3 cups fresh jicama, peeled and diced
(about 1 pound)
5 ounce bulk organic baby arugula salad, washed
5 ounce bulk organic baby romaine salad, washed
3 tablespoons fresh lime juice
2 1/2 tablespoons extra virgin olive oil
1/8 teaspoon salt
1/8 teaspoon pepper
1/3 cup Flanigan Farms pecan halves, toasted
Place beets in a small pot and cover them with water. Cover
pot and bring water to a boil. Reduce heat and simmer, 30-45 minutes, or until beets
are tender. Drain the beets and rinse in cold water. Allow them to cool. When cool
enough to handle, slip the skins off. Dice the beets.
While the beets are cooling, prepare the jicama and greens.
In a small jar with a tight fitting lid, combine the lime juice, olive oil, salt, and pepper.
Shake the jar to mix the dressing. Toss the dressing with the greens, beets, and
jicama. Divide the salad among 8 plates and sprinkle each with toasted pecans.
Each 1 1/2-cup serving contains:||