Beet, Carrot and Jicama Salad

Ingredients

• 4 cups shredded beets
• 3 cups shredded carrots
• 2 cups shredded jicama
• 2 cups shredded sweet potatoes
• 1 cup toasted chick peas
• 1/2 cup toasted pistachios

Salt and fresh black pepper

Dressing

• 1/2 cup of fresh lemon juice
• 2 tbsp of lemon zest
• 1/4 cup white sugar
• 1/3 cup of honey
• 1/2 cup white balsamic
• 1 cup of extra virgin olive oil

Use raw veggies and a spiralizer to make this colorful and nutritious summer salad. Blend all the veggies, then mix the dressing ingredients and toss all together. Garnish with parsley leaves.

Makes 12 servings.

Recipe Courtesy of Alejandro Hernandez, Lead Cook, Goleta Valley Cottage Hospital