Three colorful root vegetables – carrots, beets and jicama – combine to make this delightful, crunchy, and nutritious salad.

Raw beets taste similar to raw carrots in that they’re sweet, juicy, and crisp. Jicama, a Mexican root vegetable that looks like a large, pale, round potato (you can see it on one of the photos below), is crunchy and mild when peeled and eaten raw. If you can’t find jicama, skip it or substitute cubed cucumber in this salad.

This beautiful combination also happens to be extremely rich in antioxidants, making it a terrific choice for preventing a wide variety of diseases. Do your best to find a fresh jicama, as it adds a refreshing taste and crunchy texture to this recipe.

carrot-beet-jicama salad

Carrot, Beet, and Jicama Salad

2 medium beets, grated (I use raw, but some people prefer to steam them first)
1 small jicama, peeled and grated, or cut in thin strips
2 carrots, peeled and cut in thin strips or grated
3 tablespoons lemon juice or orange juice, freshly squeezed
2 tablespoons seasoned rice vinegar
2 teaspoons stone-ground mustard

Simply combine shredded red beets, jicama, and carrots with wet ingredients in a large bowl and give it a good toss. Add sea salt, to taste.

Mix juice, vinegar, mustard, and dill. Pour over salad. Toss to mix. Chill before serving if time permits.

If you don’t have a good shredder that can process the beets, jicama, and carrots, into neat, thin strips, you can use a good knife to julienne these vegetables into matchstick-like strips.

1. Place beets in medium bowl along with jicama, avocado, orange, and cilantro.

2. Whisk together orange juice concentrate, lime juice, cumin, and coriander. Whisk in oil. Pour over beet mixture, and toss to mix. Season with salt and pepper, if desired. Sprinkle each serving with toasted pumpkin seeds.



  • Go nuts: I love pecans with this salad, but you can add 1/2 cup of walnuts, or other nuts that you like.
  • Sunflower seeds, toasted pumpkin seeds will also be delicious with this salad.
  • Add 1/2 cup of dried cranberries or raisins.
  • For even more striking colors (and amazing nutrients), add 1 cup of shredded kale and/or 1 cup of sprouts.
  • Add a small piece of raw ginger root to the dressing and blend.

carrot-beet-jicama-with kale and sprouts

A salad is a perfect accompaniment to any meal. Enjoy!

Questions? Comments? Suggestions?

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