A quick and easy salad inspired by ingredients found in my biweekly produce box. Beets are always interesting vegetable to work with but can be a bit intimidating. Fresh or cooked they are bursting with sweet but rustic flavors. Try this salad when you are low on time but looking for a guilt-free, but filling indulgence.

What you need

• 4 or 5 Golden Beets
• 1 Lemon
• Fresh Parsely
• 1 medium Jicama
• 1 tsp. Coarse salt
• 2 tbs olive oil

What to do

First, wash the beets well. Boil the beets for about 30 minutes, until they are still firm and not mushy. Test with a knife, when ready – it should insert easily. Set the beets aside to cool.

Wash and peel the jicama and cut it in half. Use a sharp knife or mandolin to slice the jicama thin. Slices should now be bite-sized.

Wash the parsley well and cut the stems away.

Once the beets are cool peel the skin away and cut them in half. With a sharp knife slice the beets at the same thickness as the jicama.

Place the beets, jicama, and parsley in a large bowl and mix well with a slotted spoon. Next, squeeze the juice from one lemon into the bowl and drizzle on the olive oil. Top with a sprinkle of salt and mix well.

You will notice the jicama picks up the lemon and beets juices and the flavor intensifies with each day. Makes about 5 servings and can be refrigerated for up to five days.