Jicama Salad with Eggs and Beets

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When you are looking to change up your classic slaw, this recipe is for you.  Jicama has a crisp sweet flavor similar to raw snow peas and so delicious.  The beets and eggs add a wonderful richness to this combination.

Jicama Salad with Eggs and Beets

1 medium jicama peel and sliced into thin julienne strips (I use my mandolin)

4 stalks of celery, sliced paper thin

1 bunch flat leaf parsley, remove the stems and roughly chop the leaves

1 bunch beets, washed with tops removed

4 eggs, hard boiled, cut in quarters – see instructions below for perfect hard boiled eggs

Dressing

Mix together the following ingredients

½ cup mayonnaise

2 tablespoons mustard

2 tablespoons capers, roughly chopped

1 teaspoon celery salt

  • Place the beets in a medium sauce pan and fill with water
  • Bring to a boil, reduce the heat and simmer for about 25 minutes or until the beets can be easily pierced with a knife
  • Drain the beets a run a bit of cold water over them so they can be handled
  • Rub the skins and tops off the beets with a wet towel or your hands under running water.  The skins will come right off.  Slice them and set aside
  • To hard cook the eggs, place a steamer basket in a medium sauce pan and fill with an inch of water. Bring to a boil and place the cold eggs in the steamer basket and cover
  • Steam the eggs for exactly 11 minutes then promptly remove the eggs and run them under cold water until they are cool
  • In a large bowl, combine the jicama, celery, parsley and dressing and toss to combine
  • Turn out the salad onto a large platter and place the eggs and beets around the perimeter
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