This holiday salad combines Mexican hues, tastes, and textures. Beets are included into a sweet salad together with five different fruits, peanuts, and candies. A staple of Mexican Christmas customs is a dish.
| Prep Time: | 30 mins |
| Cook Time: | 35 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 2 large beets
- 1 large jicama, peeled and diced
- 10 fresh tejocotes (Mexican hawthorns), seeded and quartered
- 4 medium Guavas, common, raw
- 2 large Oranges, raw
- 3 medium Persian sweet limes, raw
- 1 tablespoon white sugar, or to taste
- 1 cup orange juice
- 1 cup dry-roasted unsalted peanuts
- ½ pound colaciones (Mexican anise candies)
Instructions
- Place beets in a pot, cover with lightly salted water, and bring to a boil over medium-high heat. Reduce to a simmer and cook until beets are soft, 30 to 40 minutes. Drain and cool until easily handled. Peel and cube.
- Place beets in a large bowl and add jicama, tejocotes, guava, oranges, and sweet limes; mix well and sweeten with sugar. Pour in orange juice, mix again, and sprinkle with peanuts. Allow salad to sit for about 10 minutes so flavors can blend.
- Garnish with colaciones just before serving so they don’t soften.