Beet Jicama Carrot Salad- “BJC”

Raw beets, carrots and jicama make this salad a crispy, sweet, and refreshing way to eat your veggies.  Make homemade Italian Dressing for this recipe.

This is one of my favorite side dishes to eat with a lettuce wrapped burger!

Print Recipe

Beet Jicama Carrot Salad- “BJC”

  • Author: Tammie Duggar
Scale

Ingredients

3 medium Beets

1 medium Jicama

3 medium Carrots

1/41/2 Cup Italian Dressing

1/2 Cup Raw Or Roasted Pumpkin Seeds

Instructions

  • Prepare the Italian Dressing
  • Wash and peel beets, jicama and carrots.
  • Cut beets, jicama and carrots into thin matchsticks.
  • Place prepared veggies in a serving bowl.
  • Gently toss in pumpkin seeds and 1/4-1/2 cup Italian Dressing.

 

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