Food & Cooking Recipes Appetizers Jicama Salad Be the first to rate & 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 June 1, 2021 Print Rate It Share Share Tweet Pin Email Servings: 12 Fruity jicama combines with beets and oranges in this sweet, refreshing salad. Ingredients 3 jicama (about 2 pounds), peeled 3 beets, trimmed and peeled 3 large carrots, peeled and cut into 3-inch lengths 5 navel oranges ⅓ cup freshly squeezed lime juice (4 limes) 5 tablespoons extra-virgin olive oil ½ cup roasted, unsalted peanuts, coarsely chopped Coarse salt and freshly ground black pepper Directions Using a mandoline or a very sharp knife, cut jicama, beets, and carrots into a fine julienne. Toss in a large bowl. Cut off ends of oranges; using a paring knife, remove peel, pith, and outer membranes, following the curve of the fruit. Working over a bowl to catch the juices, cut between sections to remove whole segments; add segments to vegetables. Squeeze juice from membranes into a bowl; measure out 1/2 cup juice; reserve remaining juice for another use. In a small bowl, whisk together orange juice, lime juice, and oil. Pour over vegetable mixture; toss to coat. Sprinkle with nuts; season with salt and pepper. Serve immediately. Rate it Print