A spectacular seasonal delight, full of citrus, jicama, shredded beets, and candied nuts. This salad is spectacular in both its presentation and flavour.
Course Appetizer, Salad, Side Dish
Cuisine Mexican, North American
Keyword ensalada de navidad, ensalada de nochebuena, gluten-free, mexican christmas salad, mexican citrus salad, vegan
Prep Time 20 minutesminutes
Cook Time 3 minutesminutes
Total Time 33 minutesminutes
Servings 6servings
Calories 379kcal
Ingredients
Candied Pistachios
1/3cupsugar(130 g)
1cuppistachios(shelled)
Salad
3smallblood oranges(~350 g)
2largecara cara oranges(~700 g)
2smallbeets(~100 g)
450gjicama(about 1/2 medium jicama)
1tbsplime juice
Dressing
2tbspolive oil
1tbsphoney
1tbspwhite vinegar
1/8tspground coriander
pinchground cumin
Instructions
Heat a large, heavy-bottomed skillet over medium heat. Add the sugar and shake the pan to spread it out evenly. Sprinkle the surface with just enough water to give the sugar the consistency of wet sand. Heat the sugar until it bubbles and begins to turn a very pale caramel colour. Add the pistachios to the pan and stir to cover with the melted sugar. Spread the candied pistachios out and allow them cool (try to separate them as much as possible). Once the pistachios have set you can break them apart by hand or chop them coarsely.
Peel the jicama and cut it into small batons. Place the jicama pieces in a bowl and toss with the lime juice.
Peel the beets and cut off the tops of the beets. To obtain the thin ribbons seen in the photo, use a spiralizer to cut the beets. If you don't have a spiralizer, you can use a mandoline or very sharp knife to cut very thin slices. Set the finished beets aside (don't combine them with the jicama or they will dye them red).
To prepare the oranges, cut off the ends and slicing the peels off, trying to leave as much of the flesh intact as possible. Slice the oranges into thin rounds. Alternately, you can cut the oranges into supremes by slicing the segments out from the membranes surrounding them.
Combine all of the dressing ingredients and whisk together. Set aside.
Arrange the orange slices on a plate, add jicama and a handful of shredded beets, then top with dressing. Sprinkle with candied pistachios and serve immediately.