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Crunchy Beet and Jicama Salad with Tahini Dressing

Beets and jicama salad

I love my salads to be colorful and textured. And simple. This lectin-free, nutritious beet and jicama salad are made of four main ingredients: raw red beets, raw yellow beets, raw jicama and parsley.

Beet and jicama salad – refreshing and pretty

I love food that looks good. And this is so simple I have not much more to say about it. Just mix with Homemade Tahini Sauce with Garlic and Cumin and you have yourself a treat with a Mediterranean flavor.

If you are not vegan or vegetarian, I suggest you have it next to oven-roasted chicken breast.

Beets are best raw

If you are following the plant paradox lifestyle, you might be confused about the status of beetroot in Dr Gundry 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. However, if you are healthy you can occasionally enjoy cooked beetroot.

I do use it in several of my recipes and love to sometimes make beets chips. But this salad is a perfect way to enjoy the full benefits of beets, without the worry.

I hope you like this crunchy beet and jicama salad. For another salad with beets, you may like my Beetroot and Horseradish Side Salad.

Crunchy Beets and Jicama Salad with Tahini Dressing

1 Star2 Stars3 Stars4 Stars5 Stars (15 votes, average: 4.53 out of 5)
By Claudia Curici Serves: 2 - 4
Prep Time: 15

Crunchy Beets and Jicama Salad made of four main ingredients: raw red beets, raw yellow beets, raw jicama and parsley.


  • 1 small to medium red beetroot
  • 1 small to medium yellow beetroot
  • 1 small to medium jicama
  • 1 bunch of fresh parsley
  • 1/4 cup homemade tahini-garlic sauce



Wash and peel the veggies and cut them into thin sticks.


Wash and chop the parsley. Mix all.


Add tahini sauce, combine and serve.


The number of portions may vary depending on whether you have this as a main dish or side or appetizer. Cooking time does not include the tahini sauce, which I shared in a separate post (please check the link in the introduction).

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  • Reply
    rebecca wilson
    June 27, 2018 at 8:48 pm

    the combination of flavors is quite stunning in this dish. i used half the amount of garlic because i am a bit sensitive to it…but i love the notion of not having to peel each clove and then straining! the tahini proved to be a nice substitute for my much missed humus…need to try your version soon!

  • Reply
    July 5, 2018 at 5:06 pm

    Thank you for letting me know Rebecca, I’m happy you like it xx

  • Reply
    April 18, 2019 at 11:04 am

    How do you cut them so neatly and perfectly into sticks?

    • Reply
      April 18, 2019 at 2:18 pm

      Hi Cassie, best way to do it is to slice them with a mandolin and then cut them in sticks with a good knife.

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