Christmas Eve Salad with jicama, beets, orange & peanuts | Print |
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Makes 8 Servings


To save time, substitute fully-cooked beets, such as those sold vacuum-packed in the product section, and skip step 1 of the recipe.
  • 4 large beets, peeled
  • 3 seedless oranges
  • 5 tablespoons fresh lime juice
  • 2½ tablespoons fresh orange juice
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ¼ cup olive oil
  • 1 medium (about 1 pound) jícama
  • 10 romaine lettuce leaves, cut crosswise into thin slices
  • ½ cup roasted, salted peanuts
1.  Heat a large saucepan of salted water to the boil. Add beets; cover the pot and cook until a knife inserted in the beet comes our easily, about 30 minutes.  Drain. Cool under cold water.
2.  Cut beets into ¼-inch thick slices. Cut slices into thick matchsticks. (This can be done several days in advance; refrigerate tightly covered.)
3.  Use a zester or vegetable peeler to remove the rind from 1 of the oranges; finely chop the rind. Mix together the chopped orange rind, lime juice, orange juice, sugar, salt and olive oil in a large bowl. Pour over the beets and let stand for 1 hour.
4.  Peel away the brown skin and fibrous exterior layer of the jícama (a small knife works best for this), then cut in half. Lay each half on its cut side and slice ¼-inch thick; cut slices into small sticks.
5.  Cut stem and blossom ends off oranges, stand on cutting board and, working close to the flesh, cut away the rind and all white pith. Cut between each white membrane to remove the segments.
6.  Just before serving, add the jícama and most of the orange segments (save a few for garnish) to the beets; taste the mixture and season it with additional salt, if the salad seems to need it.
7.  Lay out the lettuce on a serving platter. Scoop the salad into the center, then sprinkle with the peanuts and reserved orange segments.