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.