Description
A colorful, textured, and easy-to-make salad. 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.
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 (see post for link to recipe)
Instructions
- Wash and peel the veggies and cut them into thin sticks.
- Wash and chop the parsley and add the jicama, beets, and parsley to a mixing bowl.
- Add tahini sauce, combine everything and serve as a side dish.
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).