Category: Beets

Jicama and Beet Slaw

1/29/2014

If you have been following us, you know that we post a weird vegetable recipe every Wednesday (#weirdvegwednesday). Jicama is a root vegetable similar to a potato or yam but actually is in the bean family. After you get through the brown exterior, the edible interior is a white flesh. It is crisp like a pear or apple and has a sweet flavor to it. Jicama is a great source of fiber and vitamin C. The fiber in Jicama also helps with digestion and has a prebiotic effect to it. We usually eat it raw but it can be cooked in stir fry or soups. It is great for salads or in this case we made a slaw out of it.

Ingredients

2 cups jicama, cut into matchsticks
2 cups cooked beets, cut into matchsticks
1/2 cup greek yogurt
1 tsp dijon mustard
1 tsp stone ground mustard with whole mustard seeds
2 tsp lemon juice
1/2 tsp garlic powder
1/2 tsp white pepper
1/2 tsp salt

Directions

We got our beets pre-cooked, but if you buy fresh beets, I would suggest roasting them in the oven like you were baking a potato. Depending on size, it should take 30-45 minutes at 400 degrees. You could also boil them too if you are in a hurry.
I used our mandolin to slice the jicama and beets into 1/8″ matchsticks. If you don’t have a mandolin hopefully you have a sharp knife and some skills. Your beets are going to bleed so try to keep the two ingredients separate for as long as possible.
In a separate bowl, mix together your dressing, all the ingredients besides the beets and jicama.
Due to the fact that you are dealing with a white vegetable and beets, if you want to keep your slaw from turning pink for presentation sake only, I would recommend dressing the jicama only, then either fold in the beets very carefully. Or you could combine the two as you plate, a little jicama, then some beets, and repeat. If you just want to eat this goodness and could care less about presentation, go ahead and mix it all together.

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Beet and Clementine Salad with Mixed Greens and Quinoa

12/18/2013

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So I don’t get super excited about salads all too often. They are more of a necessary thing that I eat and enjoy and enjoy for lunch. So we decided to make this for dinner which now expectations go up a notch, I mean you are competing with fancy prepared proteins, roasted veggies, pasta and all that other good stuff that we normally indulge in for our dinners. This salad Nailed It! Satisfying, filling, and great flavors!

Ingredients

Salad Ingredients

2 cups pickled beets cut into bite size pieces
3 clementines
2 cups prepared quinoa
6 cups mixed greens
1/4 cup toasted slivered almonds
1 tbsp. coconut oil
2 tbsp. goat cheese (optional, but not really)

Dressing Ingredients

Juice of 1 lemon
Juice of 2 clementines
1/4 cup olive oil
1 tsp cumin
1 garlic clove
Season with salt and pepper

Directions

Quinoa Directions

1 cup dry quinoa cooked in 2 cups of chicken or vegetable stock. I also added some of the lemon rind to the pot while cooking to infuse a little more citrus flavor. Combine all ingredients, bring to a boil, cover, reduce heat to low for 25 minutes.

Salad Directions

Sautee the beets in 1 tbsp. of coconut oil for 8 minutes, season with salt and pepper.
Peel and cut and half the segments of 1 clementine.
Toast the almonds in a small pan over medium heat on the stovetop. Toss frequently, should take roughly 5 minutes.

Dressing Directions

Combine all ingredients other than olive oil in a blender and blend until garlic clove is no longer.
Slowly stream in the 1/4 cup of olive oil while blender is going to create an emulsion.

Combining Everything

Mix 2 cups of the cooked, warm quinoa into the mixed greens. This will wilt the greens ever so slightly.
Dress the greens and quinoa mixture with an appropriate amount of dressing, we had a little leftover based on the numbers that I mentioned above.
Dish up half the salad mixture on each plate, then top with roasted beets, clementine sections, and toasted almonds. I came up with this recipe on a whim and didn’t have goat cheese to add to it otherwise that would have for sure been on top.

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Jicama and Beet Slaw

Ingredients

Directions

Beet and Clementine Salad with Mixed Greens and Quinoa

Ingredients

Directions

The Cook & The Coach

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Jicama and Beet Slaw

Ingredients

Directions

Beet and Clementine Salad with Mixed Greens and Quinoa

Ingredients

Directions

The Cook & The Coach

Categories

Archives

About Us

Contact Us

Affiliate Disclosure​Privacy Policy​Terms of Service

Affiliate Disclosure
Privacy Policy
Terms of Service