Christmas Eve Saladwith jicama, beets, orange & peanuts

Lettuce tossed in citrus dressing, topped with jicama, beets, orange and peanuts for added flavor and crunch make for an unexpected but welcome side this holiday season.

  • Serves
    8 PEOPLE
  • prep
    10 MIN
    45 MIN
  • Skill

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


  1. 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.)
  2. 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.
  3. 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.