Rootin :Tootin: Salad

Directions

Makes 6 servings

1 15-ounce can diced beets, drained

1 small jicama, peeled and cut into thin strips or diced

2 medium carrots, peeled and cut into thin strips or diced

3 tablespoons lemon juice

2 tablespoons seasoned rice vinegar

2 teaspoons stone-ground mustard

1/2 teaspoon dried dill weed

Combine beets, jicama, and carrot in a large salad bowl. In a small bowl, mix lemon juice, vinegar, mustard, and dill. Pour dressing over the salad. Toss to mix. Serve warm or chilled.

Nutrition Information

Per serving (1/6 of recipe):

Calories: 56

Fat: 0.3 g

Saturated Fat: 0 g

Calories from Fat: 4%

Cholesterol: 0 mg

Protein: 1.2 g

Carbohydrates: 13.1 g

Sugar: 5.5 g

Fiber: 4.5 g

Sodium: 209 mg

Calcium: 25 mg

Iron: 1.4 mg

Vitamin C: 17.4 mg

Beta-Carotene: 1705 mcg

Vitamin E: 0.5 mg

From Foods That Fight Pain by Neal Barnard, M.D.; recipe by Jennifer Raymond, M.S., R.D.