Ribboned Beet and Carrot Salad with Quick Pickled Red Onion and Jicama

Written By: Admin
Published: May 1, 2016

It has been such a beautiful spring in the north bay! We’ve been having the perfect combination of rain and shine; plus, some of our favorite vegetables are finally coming into season. Inspired by what’s fresh at the farmers market, we set out to make a colorful salad that is perfect for spring. We have miner lettuce growing near our home, but if you can’t find it at the grocery store, don’t fret! Butter lettuce has a similar taste and is a perfect bed for this salad. This recipe makes some extra quick pickles. We recommend putting any leftovers on sandwiches to add a crunch or just enjoying them all on their own!

Ribboned Beet and Carrot Salad with Quick Pickled Red Onion and Jicama


Makes 4 Small Salads

  • 1 cup ribboned tri-color carrots (about 4 carrots)
  • 1 cup ribboned red beet (about ½ large beet)
  • 1/2 cup matchstick cut jicama
  • 1/2 cup thinly sliced red onion
  • 1 head butter lettuce, can substitute miner lettuce
    olive oil for drizzle
  • 1 cup apple cider vinegar
  • ¼ cup brown sugar
  • 2 tsp salt

Prepare vegetables, peel jicama, carrots, and red beet, set aside. Cut jicama into matchsticks, set aside. Ribbon carrots and beets by using a vegetable peeler or mandolin, set aside. (Use caution when using a mandoline.) Rinse and pat dry the lettuce, set asice

Thinley slice red onion then heat a small saucepan to medium heat and add vinegar, brown sugar, and salt. Stir unil sugar dissolves, bring to a simmer, add jicama and onion, turn to low and simmer for ten minutes. Strain jicama and onion and reserve 1/4 cup of the vinegar mixture.

Plate salad by putting 1 cup of lettuce on each plate, topping with 1/4 of the carrots and beets on top of lettuce, evenly distribute onions and jicama on top of the carrots and beets. Drizzle salads with reserved vinegar mixture and olive oil. Serve immediatley.

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