Recipe - Beet Jicama And Red Onion Salad

1 bn Beets; (about 2 pounds)
1 lg Jicama; (about 2 pounds)
(peeled; cut or sliced up , and cut
; into small
1 Stick or triangles)
1 lg Red onion; thinly cut or sliced up
Zest and cleaned segments
3 Tangerines; (3 to 4)
One fourth cup Rice vinegar
One fourth cup Olive oil
Salt to taste

Preheat oven to 400 F. Trim any greens and stems from beets 1/4inch
above root ball (reserving any unblemished tender leaves to add to
salad) and wash beets well. Wrap beets tightly in foil and bake for
about 30 minutes until tender (test with a toothpick). Let cool
slightly and then refrigerate until completely cool. Peel loose skin
from beets using fingers (latex gloves will prevent red hands). Slice
beets and toss with jicama, onion, zest, tangerine segments, vinegar,
oil, and salt in a large mixing bowl. Chill well before serving.

By "Karen C. Greenlee" greenlee@bellsouth.net on Mar 13, 1999.

Recipe by: Veggie Life, January, 1999

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