The Economy of Roots

In general, roots (and tubers) are pretty inexpensive. Carrots, parsnips, beets, potatoes — all cheap and delicious. But I for one am feeling root vegetable fatigue right now, as we emerge from the winter months all bleary-eyed and pale. Roasted root vegetables are a staple for me during the winter for their seasonality, wide availability, and low price. But before you go throwing cash at spring asparagus, heirloom tomatoes the size of your head, and artichokes that are only 5% edible, I urge you to try a root many people, in the U.S. anyway, don’t even realize exists: Jicama.

I confess I don’t know the “food miles” of my jicama – it’s possible it was carted up from Mexico, in which case it’s not so cheap on the environmental scale. But I consider it a rare treat, so I’ll forgive myself for this transgression.

I made the following jicama citrus salad last night to go alongside a spicy chile relleno casserole, and it made me realize there’s a pattern in my salads: I really like adding citrus. For the same reason beets are delicious with orange segments, so is jicama – it’s slightly sweet, crunchy, and just a little flavorless, so it benefits from the burst of flavor the oranges contribute. The salad is rounded out with cucumber, red onion, lime juice, cilantro, and a little spice. It’s easily customizable and could include bell peppers of any color, mango, watermelon, or other fruits or veggies, depending on what you have in your area. Also, besides the chopping, it’s dead easy to make, and since jicama roots are generally gigantic, it’s easy to increase these quantities for a crowd.

Jicama Citrus Salad

Serves 2 – 3
Prep time including chilling: 75 minutes

3/4 lb. Jicama, peeled and cut into thin matchsticks or julienned on a mandoline
1/2 seedless (English) cucumber, peeled and cut into thin matchsticks or julienned
2 oranges, peeled and segmented
1/4 red onion, thinly sliced
Juice of 1 lime
2 T. chopped cilantro
1/8 t. cayenne pepper
1/8 t. cumin
Salt to taste

Combine all ingredients in a bowl and stir to coat evenly with spices and juice. Cover and chill in the fridge for 1 hour and serve cold.

Enjoy!