Whosoever speeding up time, can you please stop. I swear it was just market Monday.
Then again, our little weekend getaway, it was almost as if time stopped. Or maybe that’s just what happens when you lose cell service and don’t pack your computer…
Mental note: schedule more getaways that don’t “accept” cell phone and computers.
Okay, have you ever had raw beets before? I’ve always had them cooked, but never raw and surprisingly with a good dressing, they’re pretty good.
When I saw this recipe in one of my magazines, I ripped it out & added it to the “must make” pile. It’s quite a large stack if you can imagine so sat there for a while.
Since the market had a lot of the ingredients, I figured this was a good time to test it out. Plus, I’m on a major avocado kick. I swear they make every good salad, great.
Yep, it’s true. This was a GREAT salad. I’m actually surprised I was able to stop stuffing my face long enough to photograph it.
If only I wasn’t so afraid I was going to cut off my finger on the mandoline <grating>, I would be making and eating this all week long.
I’d even eat it for breakfast.
This weekend we had a nice little <24 hour> getaway to Sea Ranch to spend time with friends of ours.
We drank wine. I cooked. The Mr. made a fire. We watched the ocean. It was all perfect.
Since it was a 4 hours drive, you know me, I came prepared. I packed a cooler filled with wine <& champagne>, fruit, nut mix, a smoothie and of course this salad. Hey, you never know and guess what? There weren’t any leftovers by the time we got home.
This beet salad actually saved me. Well, saved me from biting off my husband’s head. Me and low blood sugar, it can be a dangerous thing.
Raw Beet Salad with Jicama, Avocado and Oranges
- 1 cup raw beets, grated/thinly sliced
- 1 cup jicama, grated/thinly sliced
- 1/2 avocado, thinly sliced
- 1 navel orange, peeled, sectioned and cut into bite size pieces
- 1/4 cup cilantro, chopped
- 1 1/2 tablespoons orange juice concentrate
- 1/2 tablespoon fresh lime juice
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1 tablespoon olive oil
- 2 tablespoon almonds, chopped
Place beets, jicama, avocado, oranges and cilantro in a large bowl.
To prepare the dressing, whisk together orange juice concentrate, lime juice, cumin, and coriander in a small bowl. Whisk in olive oil.
Pour dressing over the beet mixture and toss to mix together.
Season with salt + pepper, to taste
Before serving, sprinkle with chopped almonds and enjoy!
Recipe adapted from Vegetarian Times Magazine
Other Market Monday Recipes:
- Winter Chop Chop Salad
- Apple Parsnip Soup
- Spiced Pear Smoothie
- Vegetable Lentil Soup
- Greens on the go
February 27 2012