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Crunchy Beets and Jicama Salad with Tahini Dressing

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

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.

Crunchy Beets and Jicama Salad with Tahini Dressing

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By Claudia Curici Serves: 2 - 4
Prep Time: 15

Ingredients

  • 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

Instructions

1

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

2

Wash and chop the parsley. Mix all.

3

Add tahini sauce.

Notes

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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4 Comments

  • 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
    Claudia
    July 5, 2018 at 5:06 pm

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

  • Reply
    Cassie
    April 18, 2019 at 11:04 am

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

    • Reply
      Claudia
      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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