Spring Root Veggie Salad Recipe
Trust me when I say it’s coming. Yes! Spring is coming and with it a whole bunch of yummy springtime veggies. Springtime root veggies are some of the most nutrient-dense veggies and can be eaten in a variety of ways, roasted, steamed, sautéed, and even raw.
This salad is sweet, savory, crunchy, and loaded with three nutrient-dense root vegetables – beets, carrots, and jicama.
BENEFITS OF BEETS
As a kid, the only way I thought you could eat beets was if they were pickled. I know that sounds crazy, but so was the number of pickled beets my dad used to eat.
Lucky for me. I’ve learned that beets are just as delicious, raw, steamed, and roasted too.
- Beetroot is a fantastic source of natural nitrates. Nitrates from vegetables convert into nitric oxide in the body, which helps relax blood vessels and improve circulation.
- Beetroot contains an antioxidant called alpha-lipoic acid. This compound has been shown to lower glucose levels and increase insulin sensitivity.
- Beetroot serves as a true blood cleaner. Glutathione present in the beet helps the body detox and cleanse the blood of toxins, heavy metals, and waste.
BENEFITS OF JICAMA
Jicama an interesting root vegetable; it looks sort of like a smooth round potato or brown rutabaga or turnip. Once you peel away the bark-like skin, you’ll find a bright white, crunchy and juicy inside with a sweet and nutty flavor. Jicama is a wonderful raw addition to salads, salsa, or lettuce-wrapped sandwiches. It also makes a great addition to stir-fry and is a perfect veggie to add to your crudité when dipping in hummus or ranch dip.
- Jicama is an excellent source of vitamin C to help boost immune function, reduce inflammation, and fight free radicals.
- Loaded with potassium to support healthy water balance in the body, aids in nerve conduction and muscle contraction.
- Jicama is an excellent source of inulin fiber, a soluble fiber found in plants. Inulin promotes bone health, immune function, digestive benefits- including promoting good bacteria growth.
BENEFITS OF CARROTS
Carrots are best known for their ability to improve and protect eyesight. I remember carrots on the table every Sunday when we would visit my Grandma for dinner, and every Sunday, I would be told to eat my carrots so my eyes would sparkle.
- Carrots are high in vitamin A, lutein, and lycopene, which help maintain good eyesight and night vision. But there’s more to carrots than just being good for your eyes.
- They are packed with potassium. Potassium helps relax the tension in your blood vessels and arteries, which enhances the blood flow circulation.
- Carrots can help give your skin a radiant glow too. Apart from the beta carotene, lutein, and lycopene, the high silicon content of the root can promote healthy skin and nails.
SPRING ROOT VEGGIE SALAD RECIPE
- 3 medium Beets
- 1 medium Jicama
- 3 medium Carrots
- 1/4–1/2 cup “Made from Scratch” Italian Dressing (or use your favorite store-bought version)
- ½ cup raw or roasted pumpkin seeds
PREPARE THE ITALIAN BLEND FOR THE “MADE FROM SCRATCH” ITALIAN DRESSING
In a small bowl, combine the following ingredients and then store in an airtight glass jar.
Label the jar “Italian Blend” and include the date you mixed it.
- 2 T Dried Oregano
- 1 T Garlic Powder
- 1 T Onion Powder
- 1 T Dried Parsley
- 1 t Sea Salt
- 1 t Fresh Ground Black Pepper
- 1 t Dried Basil
- 1/4 t Dried Thyme
- 1/4 t Celery Seed
- 1/4 t Red Pepper Flakes
PREPARE THE ITALIAN DRESSING
- In a blender, add 2 tablespoons Italian Blend to ¼ cup raw apple cider vinegar, 2/3 cup olive oil, and 2 tablespoons water.
- Blend until smooth and creamy.
PREPARE THE VEGGIES FOR THE SALAD
- 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.