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6 servings, 1 cup each
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Bake beets and onions as directed; peel beets. Refrigerate up to 1 day ahead. Serve as a chilled salad.
Substitute a serrano pepper for the jalepeno pepper. Or add 2 peppers to really spice it up!
The beets and jicama in this spicy salad team up to provide a good source of fiber. The beets are a good source of vitamin C too.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.