Try this Beet, Jicama, And Red Onion Salad recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 400 F. Trim any greens and stems from beets 1/4-inch above root ball (reserving any unblemished tender leaves to add to salad) and wash beets well. Wrap beets tightly in foil and bake for about 30 minutes until tender (test with a toothpick). Let cool slightly and then refrigerate until completely cool. Peel loose skin from beets using fingers (latex gloves will prevent red hands). Slice beets and toss with jicama, onion, zest, tangerine segments, vinegar, oil, and salt in a large mixing bowl. Chill well before serving. By "Karen C. Greenlee"
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (12g) | ||
Recipe Makes: 6 servings | ||
|
||
Calories: 22 | ||
Calories from Fat: 20 (91%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 2.2g | 3 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 26.1mg | 1 % | |
Potassium 0.2mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 22
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.