I wouldn’t say that this salad is on everyone’s Christmas Eve table, but cookbook writers champion it and hotel chefs like to include it on buffets. I’m wild about it, especially this version. I agree with all who think of beets, jícama, oranges (or tangerines) and peanuts as essential, so that’s how I’ve built this recipe. Many, however, think it needs apples or other fruit, and quite a few will tell you that chunks of fresh sugar cane are absolutely necessary (though, after chewing out their goodness, disposing of the debris can be tricky at a well-set table).
When you see the stalls selling old-fashioned Christmas papier mache piñatas in the markets, they usually have on offer the traditional goodies that go inside: baby jícamas, tangerines, toasted peanuts in the shell, chunks of sugar cane and brightly colored hard candies. (I know: that list is a far cry from what fills most piñatas today.) But think of this salad as a piñata throwback (plus beets) and you’ll enjoy its riot of color and texture.
Most recipes call for a light citrus dressing. I’m adding toasted peanut oil, as well as blending in some peanuts, because the oil perfumes the salad so beautifully and the peanuts add body that allows the dressing to cling to the ingredients.
INGREDIENTS
- 3 medium (1 1/2 pounds total) red beets
- 2/3 cup toasted peanuts (divided use)
- 1/2 cup orange juice
- 1 1/2 tablespoons lime juice
- 1/3 cup roasted peanut oil (Spectrum and 365 brands have been my favorite)
- 1 medium (about 1 ½ pounds) jícama, peeled
- 3 to 4 navel oranges or large tangerines, peeled and segmented
- About 1/3 cup pomegranate seeds (optional, but very good and beautiful here)
- 1 tablespoon multicolored nonpareil sprinkles (yes, I think these are essential on this festive “piñata” salad)
INSTRUCTIONS
Cook the beets. Either cook the beets by baking them whole in a baking dish with ½ cup water in a 400-degree oven covered with foil until tender, about 45 minutes. Or microwave them with the ½ cup water, covered, in a microwave-safe bowl until tender, about 20 minutes. Cool, then use a small knife to peel them, slice into ½-inch slabs, then cut the slabs into ½-inch batons.
Finish the salad. In a blender, combine ⅓ cup of the peanuts, the orange and lime juices and the peanut oil. Blend until smooth. Taste and season highly with salt, usually about 1 generous teaspoon of table salt. Cut the peeled jícama to match the beets and scoop into a large bowl, along with the beets. Toss with most of the dressing and let stand at room temperature for about 5 minutes, mixing from time to ensure everything is well combined. Scoop into a serving platter and scatter on the orange or tangerine segments. Coarsely chop the remaining peanuts and sprinkle on top, along with the pomegranate seeds and sprinkles. You’re ready to serve.
