3 medium beets
1 medium jicama
3 medium carrots
1/2 cup raw or roasted pumpkin seeds
+C98
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.
Find it online: https://duggarwellness.com/beet-jicama-carrot-salad-bjc/