Mixed Beetroot & Jicama Salad

Name: Mixed Beetroot & Jicama Salad
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Ingredients: 2 tablespoons (30 ml) fresh lemon juice; 1 tablespoon (15 ml) apple cider vinegar; 4½ teaspoons (30 g) pure honey, or to taste; 1 teaspoon Dijon mustard; 1 clove garlic, minced; 1 to 2 tablespoons (15 to 30 ml) water or low-sodium vegetable broth, as needed (optional); 1 to 2 tablespoons (15 to 30 ml) water or low-sodium vegetable broth, as needed (optional); 1 tablespoon (15 ml) extra-virgin olive oil; Salt and pepper, to taste; Salt and pepper, to taste; 8 cups (480 g) chopped Swiss chard; 1 Granny Smith apple, cored and diced; ½ jicama, peeled and diced; ¼ red onion, diced; ½ cup (75 g) crumbled goat cheese; ½ cup (75 g) pistachios, shelled and chopped; Chopped fresh mint or basil, for garnish (optional); Chopped fresh mint or basil, for garnish (optional)

Preparation info

yield:
4
servings

Difficulty
Easy
Ready in
1 hr 10

Appears in

The Build Your Bowl Salad Cookbook

By Nina Cherie Franklin

Published 2025

About

Packed with anti-inflammatory and antioxidant-rich ingredients, this colorful bowl features the earthy sweetness of roasted beets, the crispness of jicama, and the creamy tang of goat cheese, all topped with a refreshing lemon honey vinaigrette.

Ingredients

For the Lemon Honey Vinaigrette

2 tablespoons (30 ml) extra-virgin olive oil
2 tablespoons (<

Gluten-free
Vegetarian

Method

Make the Dressing

Add all the dressing ingredients to a small bowl, shaker, or mason jar. Whisk or shake until well mixed.

Prepare the Beets

Rinse and scrub the beets thoroughly, then dry and trim the tops and bottoms. Cut them in half. Preheat the oven to