Saturday, October 07, 2006
Beet and Jicama Salad
2 large Beets
Rice wine vinegar
Obviously this is not an exact recipe. But it is so simple that you really just need to go by how many people you are serving and by taste. The beets will be raw so their full flavor is not brought out. Thus, you want the vinaigrette to be fairly mild so you can taste the beets.
Since the dressing should not be overpowering, you only want a little bit of acidity. Mix the orange juice and a small amount of the vinegar in a salad bowl. Mix in the mustard, salt and pepper. Slowly drizzle the olive oil in, while stirring with a fork, to combine.
Peel the jicama and beets. Julienne both the vegetables. Add the vegetables to the salad bowl and add the marjoram. Toss to combine. Serve immediately.