Ingredients

  • 4 small beets
  • water
  • 2 tablespoons sugar, caster
  • 110 grams jicama peel, thin wedges
  • 1 orange sectioned
  • 2 tablespoons lime juice
  • 1 apples, gala slices
  • 1 large banana sliced
  • 6 large lettuce, romaine shredded
  • 3 tablespoons cashews roasted
  • 2 tablespoons pine nuts roasted
  • ¼ cup pomegranates seeds
  • 2 tablespoons sugar, caster
  • ¼ teaspoon salt
  • 3 tablespoons white vinegar

Directions

1. Cut off beet tops, leaving about 1 inch of stems. Do not remove root. Scrub beets and place in a small saucepan. Add water to cover and 2 tablespoons sugar. Bring to a boil, reduce heat. Cover and simmer 45 minutes or until beets are tender. Drain and rinse with cold water. Rub off skins under cold running water. Refrigerate beets until serving time. Before serving, peel jícama and cut in thin small wedges. Place lime juice in a small bowl. Dip apple slices in juice. Peel banana and cut and dip into juice. Slice beets. Line a broad shallow salad bowl with shredded romaine lettuce. Arrange jícama, orange, beet, apple and banana slices in alternating circles. Sprinkle with nuts. Top with pomegranate seeds.
2. In a small bowl, blend sugar, salt and vinegar until sugar dissolves. Drizzle over salad just before serving.

Notes
Notes:Original serves 10.


Categories
DishesSalads, Side
Keywords
Side DishesSalads
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