Friday, December 30, 2011

(New) Mexican Christmas Salad

I wrote about our new holiday traditions chez Meghandrew yesterday, and this take on a Mexican Christmas Salad is one of them. I combined a few recipes I found online, and came up with this salad composed of beets, navel oranges and jicama, topped with roasted peanuts and an orange-red wine vinegar dressing. It is simple and tasty, and you can get all of the components ready ahead of time and assemble right before serving. I like the salad itself well enough, but what I really love is the presentation. Serve on a large round plate and arrange the layers to look like a flower. It’s a bit of a stretch, but it reminds me of a poinsettia.

(New) Mexican Christmas Salad

3 beets
3 navel oranges
1 small jicama (If you can find pre-peeled and cut, go for it. It’s worth the extra money)
½ cup unsalted raw peanuts
1 Tbs olive oil
1 Tbs red wine vinegar
1 Tbs orange juice
1 Tsp minced shallot
½ Tsp Dijon mustard
Salt and pepper to taste

Roast beets in oven (wrap them in foil and roast for about an hour at 350 degrees). When they are cool enough to handle, slice beets. Peel and slice oranges and jicama. Toast peanuts in a pan over medium heat. Mix olive oil, vinegar, orange juice, shallot, mustard and salt and pepper to make vinaigrette; adjust seasoning by adding more oil, vinegar or juice as desired. Arrange a layer of orange slices, layer of jicama and top with a layer of beets. Sprinkle peanuts on top and drizzle dressing over entire salad.

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