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!
Beet Jicama Carrot Salad- “BJC”
- Yield: 4-6 Servings 1x
3 medium beets
1 medium jicama
3 medium carrots
1/2 cup raw or roasted pumpkin seeds
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.