Crunchy Jicama Beet Salad with Tahini Dressing

I love my salads to be colorful, textured, and easy to make. This lectin-free, nutritious beet and jicama salad is made of four main ingredients: raw red beets, raw yellow beets, raw jicama, and parsley and is finished with a creamy and delicious homemade tahini sauce.

What is jicama?

If you were born and raised in Europe, you probably don’t know what jicama is. I had no idea this vegetable existed until I read The Plant Paradox book by Dr. Steven Gundry. Luckily, I lived in Dallas, Texas, where jicama was available in food stores.

Jicama is a root vegetable with brown skin with a crispy texture, something between an apple and a raw potato. It tastes a little bit like an apple but not as sweet. You can cook it or eat it raw.

One of the most interesting ways jicama is sold in some parts of the United States is as jicama tortillas, thin slices of jicama that can be used as a low-carb alternative to wraps and classic tortillas.

You can make your wraps at home, but that requires a large slicer or mandolin, as the jicama root is pretty big for a normal-size mandolin.

Is Jicama good for you?

Nutritionally, jicama is a lectin-free, low-calorie, nutritionally dense vegetable that is considered a resistant starch with a significant amount of fiber and vitamin C, so a great addition to any diet.

Beet and jicama salad – light and refreshing

Eat the rainbow, they say. And who doesn’t love food that looks vibrant and healthy? This jicama and raw beet salad is a simple side dish that is super easy to make and goes with everything.

This is what you need to make it:

• Colorful beetroot (raw): orange and red
• Jicama (raw)
• Fresh parsley
• Homemade Tahini Sauce with Garlic and Cumin

The tahini sauce is such a great salad dressing; it goes with everything. Make a bigger quantity and store it in the refrigerator in a glass jar for up to a week.

How to make this easy jicama salad recipe in 15 minutes

• Wash and peel the skin of the jicama and beets and cut them into thin sticks.
• Wash and chop the parsley and add the jicama, beets, and parsley to a large bowl.
• Add tahini sauce, combine everything, and serve as a side dish.
• The tahini sauce should add enough seasoning flavor, but if needed, add more salt and pepper.

Beets are the best raw

If you are following the plant paradox lifestyle, you might be confused about the status of beetroot in Dr. Gundry’s food list (the YES and NO list). Beetroot is plant paradox compliant, with the mention that it is only recommended raw. However, a few of Dr. Gundry’s recipes contain cooked beetroot.

The way to explain this contradiction is that people with pre-diabetes, insulin resistance, or diabetes should avoid cooked beetroot due to the high sugar content and the impact it may have on insulin levels. However, if you are healthy, you can occasionally enjoy cooked beetroot.

I do use it in several of my recipes and sometimes love to make beet chips. But this salad is a perfect way to enjoy the full benefits of beets.

More recipes with jicama and beets

I hope you like this crunchy beet and jicama salad.

For another salad with beets, you may like my Beetroot and Horseradish Side Salad. And for another way to use Jicama try my Cauliflower Tacos with Jicama-Cabbage Slaw.

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