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Carrot, Beet, and Jicama Salad Recipe


2 medium red beets, peeled and shredded
1 small to medium jicama, peeled and shredded
2 medium to large carrots, peeled and shredded
3 tablespoons of freshly squeezed lemon juice
2 tablespoons of vinegar
2 teaspoons of any variety of mustard
Sea salt, to taste


If you don't have a good shredder that can process the beets, jicama, and carrots, into neat, thin strips, you can use a good knife to julienne these vegetables into matchstick-like strips.

Combine shredded red beets, jicama, and carrots with wet ingredients in a large bowl and give it a good toss. Add sea salt, to taste.

This salad is extremely rich in antioxidants, making it an excellent choice for treating or preventing a wide variety of chronic, degenerative conditions. Do your best to find a fresh jicama, as it adds a refreshing taste and crunchy texture to this recipe.


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