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Jicama, Beet, and Orange Salad


This delicious salad recipe is courtesy of Rick Bayless.

  • Servings: 8

Source: The Martha Stewart Show, July Summer 2007


  • 4 large beets, peeled and green tops removed
  • Coarse salt
  • 3 seedless oranges
  • 5 tablespoons freshly squeezed lime juice
  • 2 1/2 tablespoons freshly squeezed orange juice
  • 1 teaspoon sugar
  • 1/4 cup peanut oil, preferably unrefined
  • 1 medium jicama, brown skin and exterior layer removed, cut into 4-by-2-inch slices
  • 4 cups wild baby arugula
  • 2/3 cup roasted, salted peanuts
  • 1 piece sugar cane (3 to 4 inches), peeled and cut lengthwise into slivers


  1. Fill a small saucepan with water. Bring to a boil and add salt. When water returns to a boil, reduce heat to a simmer. Add beets and cook until tender, about 20 minutes. Drain and let cool. Cut beets into 4-by-2-inch slices; place in a large bowl.

  2. Using a zester or vegetable peeler, zest the rind of one of the oranges. Finely chop and add to another large bowl along with the lime juice, orange juice, 1/2 teaspoon salt, sugar, and oil. Mix well and pour over beets; let stand 1 hour.

  3. Remove peel and pith from the oranges using a sharp paring knife. Carefully cut between membranes to remove segments; set aside.

  4. Add jicama and orange segments to the beet mixture and season with salt. Place arugula on a serving platter and place beet mixture on top. Sprinkle with peanuts and garnish with sugar can cane.

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