Recipes

Rootin' Tootin' Salad
(Serves 6)

Three root vegetables—beets, jicama, and carrots—combine to make this crunchy, nutritious salad.

1 15-ounce can diced beets, drained
1 small jicama, peeled and cut into thin strips or diced
2 medium-size carrots, peeled and cut into thin strips or diced
3 tablespoons of lemon juice
2 tablespoons seasoned rice vinegar
2 teaspoons stoneground mustard
1/2 teaspoon dried dill weed

Place beet cubes into a large salad bowl, along with jicama and carrot pieces. In a small bowl, mix lemon juice (if used), vinegar, mustard, and dill; pour over the salad. Toss to mix. Serve warm or chilled.

Recipe from Foods That Fight Pain by Neal Barnard, M.D.

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