Jicama, Beet, and Orange Salad


This delicious salad recipe is courtesy of Rick Bayless.


  • 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

  • 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.

    Fried Oysters
Related Articles