Ingredients List
- 4 large beets, peeled
- 3 seedless oranges
- 5 tablespoons fresh lime juice
- 2 1/2 tablespoons fresh orange juice
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 cup olive oil
- 1 medium (about 1 pound) jicama
- 10 romaine lettuce leaves, cut crosswise into thin slices
- 1/2 cup roasted, salted peanuts


RecipePreparation
- Boil beets; cover the pot and cook until a knife inserted in the beet comes our easily, about 30 minutes. Drain. Cool under cold water. Cut beets into ¼-inch thick slices. Cut slices into thick matchsticks. (This can be done several days in advance; refrigerate tightly covered.)
- 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. Peel away the brown skin and fibrous exterior layer of the jícama (a small knife works best for this), slice ¼-inch thick small sticks.
- Cut oranges into segments. 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. Place lettuce on a serving platter, scoop the beet mixture into the center of lettuce, sprinkle with the peanuts and reserved orange segments, and serve.
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Modelo supports the Century Councils fight against underage drinking and drunk driving. To learn more, visit their website at: www.centurycouncil.org
Drink Responsibly. Modelo Especial®, Modelo Negra™ & Modelo Especial® Chelada, Imported by Crown Imports, Chicago, IL.
Our Privacy Policy and Terms & Conditions have changed. By using this website, you agree to the Privacy Policy and Terms and Conditions of use.