Paleo Beet, Jicama, and Carrot Salad

Beet, Jicama, and Carrot Salad
Clare Winfield
  • Yield: 4 servings


1/2 orange, juiced
1/2 lemon, juiced
4tablespoons olive oil
10 1/2 ounces carrots, grated
14 ounces beetroot, grated
10 1/2 ounces jicama, grated
freshly ground black pepper
chopped fresh cilantro


  1. In a small bowl, mix together the orange juice, lemon juice, and olive oil
  2. In a large bowl, mix together the carrot, beets, and jicama. Pour over the dressing, season with pepper, and toss well.
  3. Serve the salad on a plate with a scattering of sunflower seeds and some chopped fresh cilantro.

Recipe from The Paleo Diet by Daniel Green (Kyle Books, 2015)

Nutritional Info *per serving

  • Calories 333g
  • Fat 23.4g
  • Saturated Fat 3.3g
  • Fiber 9.4g
  • Sugars 18.1g
  • Protein 7.9g