Food & Cooking Recipes Salad Recipes Jicama, Beet, and Orange Salad 3.0 (5) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on December 12, 2012 Print Rate It Share Share Tweet Pin Email Servings: 8 This delicious salad recipe is courtesy of Rick Bayless. Ingredients 4 large beets, peeled and green tops removed Coarse salt 3 seedless oranges 5 tablespoons freshly squeezed lime juice 2 ½ tablespoons freshly squeezed orange juice 1 teaspoon sugar ¼ 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 ⅔ cup roasted, salted peanuts 1 piece sugar cane (3 to 4 inches), peeled and cut lengthwise into slivers Directions 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. 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. Remove peel and pith from the oranges using a sharp paring knife. Carefully cut between membranes to remove segments; set aside. 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. Rate it Print