Beet & Jicama Salad

RECIPES from the Garden

Ingredients for Salad:

Boiled or roasted beets, peeled and diced

Raw jicama, peeled and diced

Crumbled feta

Diced mango

Himalayan pink salt

Ground black pepper

Garlic powder

Garnishes: peanuts, fresh mint, diced mango, crumbled feta

Ingredients for Tahini Vinegar Dressing:

Tahini

Homemade vinegar

Raw honey or agave

Himalayan pink salt

Ground black pepper

Garlic powder

Wasabi powder

Method:

1. Blend dressing ingredients and set aside.

2. Mix beets, jicama, mango, feta, salt, pepper, and garlic powder, and toss with dressing.

3. Chill in the fridge for an hour to overnight to allow flavors to blend.

4. Garnish and serve!

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