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Jicama and Beet Salad
By Chef Jesse Ziff Cool


2 Organic Beets peeled and cut into match sticks 
2 Organic Avocado peeled pitted and chopped 
1 Jicama peeled and cut into match sticks 
12 Radish very thinly sliced 
3 tablespoons Olive Oil 
3 tablespoons Red Wine Vinegar 
1 Organic Limes juice 
1 tablespoon Chives chopped 
1/2 teaspoon Salt 
1 pinch Red Pepper Flakes (optional) 


In a medium bowl, combine the beets, avocados, jicama, radishes, oil, vinegar, lime juice, chives, salt, and red-pepper flakes, if using; toss to coat well.