Crisp, tart, sweet, and juicy, this Beet, Jicama, Carrot, and Apple Salad with Honey-Lime Dressing satisfies allllll the springtime cravings.
March is the beginning of the tedious part of winter in the high country. Because, make no mistake, it is still winter, and will be until May? June? But this time of year, we start to have a few days here and there – maybe even a string of days – where the temps climb up into the 50’s and the sky is brilliantly blue. We get a little hopeful that maybe this year (unlike every other year since before time) we’ll actually have a real spring.
And then we wake up once again to this:
Someone posted a funny on social media the other day that said, “Winter be like, stormin’ back in saying, ‘And one more thing!'”
Nonetheless, the little teases of warmth lately have got me craving fresh, light dishes. It’s detox time, and this is a great transitional dish. You’ve got the warm earthiness of beets, the sweetness of carrots and jicama, and a little kick of tartness from the apples. It’s crisp, crunchy, and full of bright flavor that’s amped up even further with simple dressing of honey, lime juice, and a few spices. This is about as clean as clean eating gets.
Be warned that beets want everyone to join their party, and as such enthusiastically turn everything they touch magenta-pink, including your hands, your countertops, and your white iPhone, if you’ve inadvertently picked it up without thinking. So, yeah, despite the pretty riot of color created by the melange of carrot, apple, and jicama, this salad will end as an explosion of pink (unless, of course, you use golden beets, the shyer, sunshine-yellow sister of red beets).
But really, how fun is pink salad? Pretty fun.
Happy Spring!
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Beet, Jicama, Carrot and Apple Salad with Honey-Lime Dressing
- Prep Time: 15 mins*
- Total Time: 15 mins*
- Yield: 6-8 servings
- Category: salads, clean eating
Description
This festive salad not only looks happy, but is crispy, juicy, and ultra detox-friendly. Serve as a fresh side with grilled fish or chicken, or enjoy as a stand-alone lunch or snack.
Ingredients
SALAD
1 lb raw beets (about 2-3 large), peeled
1/2 lb carrots (about 2 large)
1/2 lb jicama (about 1/2 a medium root), peeled
1 lb tart apples (such as Honeycrisp or Granny Smith), cored (peeling not necessary)
DRESSING
1 TB neutral-tasting oil, such as avocado or grapeseed
2 TB fresh lime juice
1 TB honey
3/4 tsp salt
1/4 tsp freshly ground pepper
Instructions
Using a food processor fitting with the grater attachment or a box grater, grate the beets, carrots, apples, and jicama. Transfer to a large bowl and toss gently.
Make the dressing: in a small bowl, mix the oil, lime juice, honey, salt, and pepper.
Drizzle over salad and toss gently until thoroughly coated.
Notes
*prep time assumes you’re using a food processor; hand grating will take a bit longer!
… to shred the vegetables and apple, I recommend using a food processor with the grater attachment. If you don’t have a food processor, or just want to do it by hand, a box grater will work just fine (as will pre-shredded veggies).
… as this salad sits, it gets juicier, so I before storing I like to drain it through a sieve.
ERMAGERRD, this Looks so fresh and snappy!!!
As the person who inspired it, you should know! 😉
Measurements for jicama?
Honestly, what would I do without my readers? Thanks for the catch! I’ve updated the recipe. 😉