| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Veglife1 |
6 |
servings |
INGREDIENTS
| 1 |
bn |
Beets; (about 2 pounds) |
| 1 |
lg |
Jicama; (about 2 pounds) |
|
|
(peeled; sliced, and cut |
|
|
; into small |
| 1 |
|
Stick or triangles) |
| 1 |
lg |
Red onion; thinly sliced |
|
|
Zest and cleaned segments |
| 3 |
|
Tangerines; (3 to 4) |
| 1/4 |
c |
Rice vinegar |
| 1/4 |
c |
Olive oil |
|
|
Salt to taste |
INSTRUCTIONS
Preheat 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" <greenlee@bellsouth.net> on Mar 13, 1999.
Recipe by: Veggie Life, January, 1999
Converted by MM_Buster v2.0l.
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