Avocado, Jicama, Beet, Orange, and Caramelized Pecan Salad

Salads

Avocado, Jicama, Beet, Orange, and Caramelized Pecan Salad
Nutrition Facts
1 serving per container
Serving size 1 serving (204g)
Amount Per Serving 6
Calories 490
% Daily Value*
Total Fat 29g 38%
Saturated Fat 3.5g 18%
Trans Fat 0g  
Polyunsaturated Fat 0g  
Monounsaturated Fat 0g  
Cholesterol 0mg 0%
Sodium 440mg 19%
Total Carbohydrates 57g 21%
Dietary Fiber 16g 59%
Total Sugars 37g  
  Includes 13g Added Sugars 26%
Protein 6g 0%
Vitamin A 0mg 0%
Vitamin C 0mg 0%
Vitamin D 0mg 0%
Calcium 85mg 6%
Iron 3mg 15%
Potassium 1190mg 38%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contriburtes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Tender cooked beets are paired with jicama, oranges and avocado in this colorful and delicious salad. Topped with a zesty red wine vinegar and honey dressing and candied pecans, the flavors and textures in this salad make it a satisfying treat fall, winter and early spring.

Ingredients

  • 3 lb. beets
  • 4 T. red wine vinegar
  • 1-1/2 t. honey
  • 1-1/4 t. kosher salt
  • 1/2 t. freshly ground black pepper
  • 5 T. extra virgin olive oil
  • 3 T. vegetable oil
  • 1 ea. medium jicama, peeled and cut into bite-sized pieces
  • 3 ea. oranges, peeled, seeded, and cut into bite-sized pieces
  • 1 ea. Avocado From Mexico, halved, pitted, peeled and diced
  • 1 c. candied, maple, or honey pecans, coarsely chopped

Instructions

  1. Cut off the green leaves and upper part of the stems from the beets, leaving about an inch on top. Place them in a pot covered with cold water, bring to a boil, lower the heat, cover, and cook until tender, about 30 to 35 minutes. Drain, let cool completely, peel and cut into bite-sized pieces.
  2. Combine the vinegar, honey, salt and black pepper in a small mixing bowl. Using a whisk or a fork, slowly add the oils in a thin steady stream until emulsified and the vinaigrette thickens.
  3. When ready to eat, place the beets, jicama, oranges, and avocado in containers and toss each with a fourth of the vinaigrette. Arrange each ingredient in a stripped pattern on a large platter.
  4. Sprinkle candied pecans on top.

Reviews

Nutrition Facts
Avocado, Jicama, Beet, Orange, and Caramelized Pecan Salad
Amount Per Serving 6
Calories 490 Calories from Fat 0
% Daily Value*
Total Fat 29g 38%
Saturated Fat 3.5g 18%
Trans Fat 0g  
Polyunsaturated Fat 0g  
Monounsaturated Fat 0g  
Cholesterol 0mg 0%
Sodium 440mg 19%
Total Carbohydrates 57g 21%
Dietary Fiber 16g 59%
Total Sugars 37g  
  Includes 13g Added Sugars 26%
Protein 6g 0%
Vitamin A 0mg 0%
Vitamin C 0mg 0%
Vitamin D 0mg 0%
Calcium 85mg 6%
Iron 3mg 15%
Potassium 1190mg 38%
* Percent Daily Values are based on a 2000 calorie diet.

Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!

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