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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!


Beet Jicama Carrot Salad- “BJC”

  • Author: Tammie Duggar
  • 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.

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One response to “Beet Jicama Carrot Salad- “BJC””

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