My first formal job, after switching careers from political analysis to cooking, was as chef and cooking instructor of the Mexican Cultural Institute in Washington DC.
This was 2007. A year before, I had created a curriculum that aimed to open, one class at a time, a window into Mexican cuisine, history and culture for anybody living north of the border. What I didn’t know, when I began preparing it, was that classes were to be for a crowd of 100 people, on a stage, wearing a microphone, and having a big screen at my side. I thought it would be small cozy classes for 8 to 10 people in the kitchen. As much as I had culinary training and had done extensive research on Mexican culture and cuisine, I did not have any speaker or media training.
I was a bit frozen when I got up on that stage the first couple times. So much so that, for months, before putting the boys to bed each night, instead of telling them bedtime stories, I practiced teaching the classes with them. You bet they know how the recipe for chicken tinga goes!
One of the first demo/dinners we did was themed December Holidays in Mexico City. One of the dishes was this absolutely gorgeous Christmas Salad. Oh how I have loved, since then, sharing all the things about my native country with my new home country. But if you see this clip, taken from the “How I Got to Now” episode of my new season of Pati’s Mexican Table (now available on Amazon, as well as your PBS stations), you can hear my voice tremble a bit…
This salad is emblematic of Mexican cuisine. It has unexpected ingredients, unexpected tastes, unexpected textures. It is nutritious and healthy. It is not overly laborious. It is rich. It is fresh. It is generous. It is colorful! It is deeeeeelicious! As I said that day and still say today… in Mexico we have no taco salads. But, oh boy, do we have some amazing ones! Take a peek at the incredible ingredients and combinations that have come from Mexico’s kitchens and are now at your fingertips to enrich your daily life.
This year was the 10th anniversary of my live cooking demos and dinners at the Mexican Cultural Institute. It is my 10th year there as its resident chef. It is my 10th year working with the same amazing cooking team and the fabulous staff and the Institute’s leadership. And we have attendees who have not missed a single event in these 10 years! I couldn’t be more honored and proud. I hope to be able to continue this journey along with all of you as the years pass.
I end this post, the last one of 2017, with lots of love and gratitude for letting me into your home, via this blog, my recipes or because you tune in to my show.
Siempre,
Pati
Jicama, Beet, Orange, and Caramelized Peanut Christmas Salad
Recipe Yield
Cooking time
Rate this recipe
Ingredients
- 3 tablespoons red wine vinegar
- 1 teaspoon honey
- 1 teaspoon kosher or coarse sea salt or to taste
- 1/2 teaspoon freshly ground black pepper or to taste
- 1/4 cup extra virgin olive oil
- 2 tablespoons vegetable oil
- 1 medium jicama (about 1 1/4 pounds), peeled and cut into 1/2-inch-thick sticks
- 3 pounds beets cooked, peeled, and quartered (*see note)
- 3 oranges peeled and cut into 1/2-inch-thick slices
- 1 cup caramelized peanuts coarsely chopped
To Prepare
- Combine the vinegar, honey, salt, and pepper in a small bowl. Slowly add the oils in a thin, steady stream, mixing with a whisk or a fork until emulsified.
- Place the jicama, beets, and oranges in separate bowls and toss each with about one third of the vinaigrette. Arrange the ingredients in a pattern on a large platter. I like to do parallel stripes, and I often start with beets in the center, placing jicama on one side and oranges on the other. Sprinkle on the caramelized peanuts and drizzle any remaining vinaigrette on top.
- * Note: To cook beets, cut off the greens and most of the stems, leaving about 1 inch. Don’t scrub them or cut off the thin root, or they will bleed their juices, sweetness, and color as they cook. Place them in a pot, cover with cold water, and bring to a boil, then lower the heat, cover, and cook until tender. Medium beets (about 2 inches in diameter) cook in 30 to 35 minutes. For this salad, you want them crunchy, so don’t overcook. Drain, let cool completely, then peel and cut.
Comments
105comments inEnsalada de Navidad
Kristine
Jan 04
This salad is a delight! The flavors in this just sing together. It is so flavorful bright. I will be eating this throughout the entire year! THANK YOU!
Pati Jinich
Jan 14
So happy to hear, thanks so much Kristine!
Susie
Nov 26
Which season and episode is this from? It would be helpful if all your recipes on the site gave that information. I don’t have experience preparing beets so would love to watch you do that. Thanks—I have learned so much from watch you!
Pati Jinich
Jan 02
I don’t think I’ve made this recipe for any Episode, it is one of my first ones 🙂
Sergio Buenrostro
Dec 24
I have a question, on this plate you named all of the Ingredients. Was one of them garlic or what they seem to look like chalets.?
Pati Jinich
Jan 06
This recipe goes with red and yellow beets Sergio, enjoy!
Scott
Nov 29
Hi Pati!
This recipe looks great. It calls for caramelized peanuts with a link that goes to a recipe for caramelized pecans. Should this recipe be used, substituting peanuts for the pecans?
Thank,
Scott
Pati Jinich
Nov 29
Exactly!
Diana Marler
Aug 29
My daughter lives on DC and misses a lot of the ingredients needed for good Mexican food. Is there a good Latin market on DC?
Thank you for your wonderful show. I love it and also reading your story!
Pati
Aug 29
Oh I hope she is loving DC, Diana! I like to shop at Panam International, 14th St NW
H Mart, and Mega Mart.
Ken
Jun 23
I noticed there are several Whole Foods Markets around DC, they carry several ingredients that would be useful (or can, if asked). I am not affiliated with any of the markets, I just use them for my own cooking.
Frank Gran de Martinez
Jan 02
Hola, cumardre!
Happy New Year! I made your Ensalada de Natividad as a starter course for our Christmas Day dinner with friends here at our home in Northern California’s Sonoma/Russian River Wine Country…. WHAT A HIT IT WAS!!!! Everyone fell in love with the combination of tastes, and the visual presentation on their plates. One thing I did add was a tablespoon of grainy German mustard to the dressing. It added a bit of piquant to the taste, and the graininess added another visual element. Thank you sooo much for sharing your recipe…. after dinner, I had to print it out, as everyone insisted they wanted it to take home. What a huge compliment!
Besos! ~ Frank
Pati
Jan 02
That’s a great addition, and I’m so glad everyone loved it!
Dr. Lynn Doran
Dec 31
Pleased to find you, your inspirational story, and fantastic, tasty recipes on your site Patti.
Pati
Jan 02
I’m so glad you discovered the show and website!
Karen
Dec 28
I love to watch your television show it is very inspiring. I want to reach into the television and taste all the beautiful food.
I would love to buy your two recipe books please but I cannot find them. Please let me know how and where I can obtain your two books.
Respectively-Karen
Pati
Dec 28
You can find them at Barnes and Nobles or on Amazon https://www.amazon.com/Pati-Jinich/e/B00C5URXXU/ref=dp_byline_cont_ebooks_1 I hope you enjoy them!
Deyanira Álvarez
Dec 27
Hola Pati!!me encanta tu programa y tus recetas,podrías decirme dónde puedo comprar tu recetario y si lo tienes en español..te mando un cariñoso saludo!Yo soy de Morelia Mich.pero vivo en El Paso Tx
Pati
Dec 29
Hola Deyanira! Busca en Amazon https://www.amazon.com/Pati-Jinich/e/B00C5URXXU/ref=dp_byline_cont_book_1
Vamos a tener todo el sitio en español en un par de semanas.
Karelly
Dec 27
Hola Pati!
Llevo tres años en Oregon por college y verte y recrear the recetas junto con las Mia’s ha sido mi salvacion! Donde puedo comprar ollas de barro?? He encontrado varias en california pero dicen state of california warning… y veo en tu cocina vajillas bellisimas como con las que creci. Donde puedo encontrarlas?
Tengo 21 y me has hecho worlds happiest amateur cook haha
Pati
Jan 08
Mil gracias! Algunas las he comprado en Mexico y otras han sido regalos. El chiste es que uses lo que te sienta más cómodo y que sea resistente. He visto aquí muy parecidas en mercados latinos e internacionales.
Cecilia
Dec 24
Gracias Pati! I will be making this for our family this holiday season. Feliz Navidad y Ano Nuevo. Keep on sharing our wonderful foods and culture.
Pati
Dec 26
Thank you Cecilia!
Ursula
Dec 24
The next time you plan a culinary trip to Mexico, please take us with you. Your shows on PBS are fantastic. Many blessings!
Pati
Dec 26
Thank you Ursula!
L.B. Lukens
Dec 24
Feliz Navidad from Nuevo Mexico Pati ! We LOVE your show ! We’re going to serve this tonight with our traditional posole.
Thank you !
Pati
Dec 26
What a delicious dinner! I hope you enjoyed it!
martha
Dec 22
i love your show and all the recetas
Pati
Dec 26
Thank you so much Martha!
Mary Chapman
Dec 21
Love your show and thanks so much for sharing !
Pati
Dec 21
Thank you Mary!
Lulü
Dec 20
Thanks again for another amazing recipe!
Feliz Navidad y Próspero año Nuevo
Best wishes!!!
Pati
Dec 20
Igualmente!
Maggie
Dec 19
I look forward to making this for myself and family for this Holiday.Gracious
Pati
Dec 20
Happy holidays to you too Maggie!
Celeste peterson
Dec 19
Hello, I wish you were on create more offten .love your recipes and love watching you cook it helps me a lot. I have one of your cook books
Pati
Dec 21
Thank you so much Celeste!
Evelina
Dec 18
I can’t wait to try make this salad for my family this weekend!! ¡GRACIAS Pati!!
Pati
Dec 18
I hope you had a good weekend!
Gloria O'Malley
Dec 18
Pati,
This looks wonderful and I can’t wait to try it. I love your show and have both cookbooks and have enjoyed them so much. I love to listen to you. My mother, who is now passed away, was from Aguascalientes. I miss her beautiful accent. I absolutely love seeing your travels in Mexico! Thank you!
Pati
Dec 21
I’m so happy to hear that you love to listen to me…and that it brings back wonderful memories for you. Sending you my best, Gloria!
Molly
Dec 17
This salad looks wonderful. I can substitute pecans (allergies), but if I can’t find jicama, what can use as a substitute?
Pati
Dec 28
You can use any nut you like (or leave them out)…and for the jicama you can use green apple or anything raw, watery and crunchy works.
Robyn Plascencia
Dec 17
❤️ you your show and your family. Thank you for what you do. Sweet potato/refried beans tamales ARE THE BOMB! I think this salad will pair nicely with them for Christmas dinner!! Have you done capriotada?
Pati
Dec 18
Oh yes…here’s my recipe http://patijinich.com/pati_2020/recipe/going_nuts_and_bananas_for_capirotada/
Anna
Dec 16
For several years now on Christmas Eve, our American, southern California family has been having Ensalada de Noche Buena, along with Sopa de Albondigas. Now we have a delicious new recipe to try!
We are all enamored of Mexico and its food, and often drive to Ensenada just to have fish tacos at our favorite street stand. (We also love to shop for Mexican ceramics.) I love, love, love your show and salivate over your beautiful kitchen! Thank you for bringing your talent and warmth to us all.
Pati
Dec 21
What a great Christmas Eve tradition! And I love that you go to Ensenada just for fish tacos…I can relate to that!
Dalila G.
Dec 16
Hi Pati!
I have tried many recipes from your cookbook……”PATI’S MEXICAN TABLE”……they came out WONDERFUL!!
We do eat lots of fresh salads and this one will be added to my list of “must-make-soon”.
I do follow you on PBS whenever I can and I’m going to locate your show on AMAZON.
You can never have too much PATI!
You have many great recipes and ideas to bring into my kitchen to share with family and friends.
Thank you for taking the time to show us how much fun (and tasty too!!) cooking can be.
I really enjoy how funny you can be, very natural of you.
It’s so nice to see you with your boys and hubby, so cute!
Looking forward to your new season in 2018!!
Best wishes to you and your family for a wonderful Christmas and a very Happy New Year!!
Pati
Dec 21
Thank you for such a lovely comment, Dalila! Happy holidays and New Year to you too!
Sophia Gurule
Dec 15
The best, I like it very much!!!!
Pati
Dec 15
Yay!!!
Margret Braun
Dec 15
Love your show and recipes! Your enthusiasm for the cuisine and sharing traditions are very contagious!
Pati
Dec 15
Aww thank you Margret!
Patty
Dec 15
Hi Pati,
I love orange salads and this one looks wonderful. My husband is very persnickety about beets – but I think if I put them in the center of the platter, as you suggested, he can avoid them. I am going to serve this as my first course for my Christmas Eve dinner. Do you think this can be made ahead – perhaps everything but slicing the oranges?
I have been enjoying your show for years. Thank you for introducing us to the wonders of Mexico and its cuisine!
Pati
Dec 22
Absolutely! You can cook the beets and make the cartelized peanuts and dressing before hand and then dress it all when you are ready to serve.
Jennifer
Dec 15
I’m always trying to get my family to eat more fresh fruits and veggies, especially salads – and this one was a big hit! Everybody liked it. Thank-you for this recipe. I will be serving it at Christmas this year.
Pati
Dec 15
That’s awesome! Have you tried this recipe? It’s a great way to get kids to eat their veggies. http://patijinich.com/pati_2020/recipe/roasted-broccoli-cauliflower-with-queso-cotija-dressing/
Tia Linda
Dec 15
My nephew (in-law) is from Rio Blanco, Vera Cruz and his mother and brother are coming here (north side if Chicago) for Christmas. I’m very excited because I will be cooking with her and learn from her (as I learn from you). I think I will surprise them and make this for Christmas dinner! Gracias y Felize Navidad Y Prospero Ano Nuevo to you and your lovely family!!
Pati
Dec 15
Have a great time with your family! Happy holidays and have a great New Year!
Jan
Dec 15
Your descriptions, both here and on your show, are as delicious as your recipes. It is a joy to listen to you speak of
the fabulous cuisine of your country.
Pati
Dec 15
What a lovely comment! Thank you Jan!
Aunna Espinoza
Dec 15
This looks fantastic! I love all the color! I believe I will attempt this for Christmas dinner. Thank you for all your inspiration and wonderful recipes!
Pati
Dec 15
Thank YOU Aunna!
Lalou
Dec 15
made a variation last night, you are right everyone loved it !
used what was on hand feta , sautéed beet greens , roasted red & yellow beets, oranges white balsamic and almond oil
Pati
Dec 15
That’s awesome that you made it your own…it sounds super yum!
Anne Grieshop
Dec 15
Feliz Navidad and thanks for the great yummy cheer!
Pati
Dec 15
🙂
Zoe
Dec 15
What is the other ingredient pictured but not mentioned in the recipe?
Pati
Dec 15
Everything is there…beets (gold and red), peanuts, jicama, and oranges!
Norma Garcia-Rojas
Dec 29
I asked the same in a different way — but assume you mean the golden fruit looking ingredient. Pati answered that this is “golden beets”. I just saw the response now, but definitely will try this. Pretty. delicious, and nutritious. What more could we ask for!
Reina C
Dec 15
It sounds soo delicious, you bet I am going t make it for Christmas or whenever!
The only problem is finding sweet crunchy and delicious young Jicamas here in the DC area…..I grew up in El Salvador eating fresh from the fields Jicamas.
Pati
Dec 15
Oh around DC, I would try the following:
Panam International on 14th St NW
H Mart (many locations)
Mega Mart (many locations)
Regina Vieyra
Dec 15
Hola Patik
Gracias por tu programa, me encanta verte cocinando comida mexicana y visitando México.
En la foto de la ensalada puedo ver la jícama, el betabel, la naranja y los cacahuates. Pero se ve otro vegetal más pequeño de color amarillo obscuro, ¿qué son, son otra clase de betabeles? Me encantaría prepararla ya que soy de la Ciudad de México y todas estas tradiciones me acercan a mi amado país. Feliz Navidad para ti y los tuyos.
Pati
Dec 22
Sí son otra clase de betabeles! Felices fiestas!
audre Becker
Dec 15
Love your show – thank yu.
Pati
Dec 15
Thank you Audre!
Elizabeth Casarez
Dec 15
Looks like a great recipe and will make it at Christmas! I recently started watching your show and love it. My husband is Mexican-American from San Antonio and his mother taught me to cook her way of Mexican food and even gave me a molcajete which I use to grind the comino seeds and garlic for some of his favorite dishes. But I love the way you cook and the recipes you create on your show, as well as explanation of them with the Mexican culture. By the way, I did make your dulce de leche cinnamon rolls and they were a hit!! Now, if I just had the courage to make tamales! Looking forward to watching more of your shows! Feliz Navidad Pati!
Pati
Dec 15
I’m so glad you started watching! And I know you can make tamales…just go for it!
Joanne
Dec 15
Hi Pati, This salad looks delicious, I’m going to serve it Christmas Day. Love your show, especially when your boys are in the kitchen with you.
Wishing you and your family a wonderful Christmas!
Pati
Dec 15
I love when my boys are in the kitchen with me too :). Have a happy holiday and a food and fun filled 2018!
Marilyn Gardner - Anchorage
Dec 14
Merry Christmas to you and your darling boys! (And husband, too.) 😊 I never miss your show. The joy you put into your cooking is as wonderful as the recipes you prepare.
Pati
Dec 15
Thank you! And happy holidays and have a wonderful 2018!
Vicki Johnson
Dec 14
How do you caramalize peanuts?
Pati
Dec 15
Use this recipe but substitute the pecans for peanuts 🙂 http://patijinich.com/pati_2020/recipe/caramel-coated-pecans/
Christy
Dec 14
I love your show and enjoy your recipes. This salad sounds yummy and it fits my vegetarian lifestyle, thank you so much Pati.
Pati
Dec 15
Yay!
Hortensia
Dec 14
Pati, thank you so much for the delicious recipes, history of the dish and for letting us into your home and Mexico!
Feliz Navidad. Have a Very Merry Christmas and a Happy New Year.
Pati
Dec 15
Thank YOU for letting me into your home! Happy holidays and have a happy 2018!
Lidia Guzmán licaguzman@yahoo.com
Dec 14
This salad looks deliscious and easy to make. I will make it this Christmas. Thank you Pati.
Lidia
Pati
Dec 15
Super!
Marbeth Bingman
Dec 14
I love your show. I will have to watch on Amazon.
Pati
Dec 15
YAY!
Elena Freeman
Dec 14
We don’t eat GMO and beets are on that list. What can I substitute the beets with? Also because we don’t use vegetable oil, I will substitute that for sunflower oil. Much better for you.
Thanks Patti. I love watching you and hearing from you.
Pati
Dec 22
Any other root vegetable you like!
Paula S Plese
Dec 14
That recipe sounds wonderful! I’m going to try it!
Pati
Dec 14
Yay!
Maria Elena Lopez
Dec 14
Love this recipe. I hope to try it. Personal note. I was born in Cuba. But we left by way of Mexico city. I know how good Mexican cuisine . Love the bread in Mexico and love watching your show. Merry Christmas
Pati
Dec 14
Thank you so much Maria Elena! And Merry Christmas to you too.
Gloria Reich
Dec 14
This sounds delicious. I will probably substitute other pecans rather than peanuts which are not a favorite.
Pati
Dec 14
Oh yes…please adapt to your taste…and enjoy!
Melanie
Dec 14
Love your cooking shows, love Mexican food, and your beautiful family. My oldest daughter is a quarter Mexican, her father was half she is a Martinez but she don’t know Spanish lol I’m half Filipina and white from California but now live in NY. I learned a lot of Spanish friends and school my favorite food is Mexican. I hope to try tamales soon. I love your show!!!
Pati
Dec 14
Thank you so much for sharing, Melanie!
Norma Garcia-Rojas
Dec 14
Your Ensalada de Navidad looks so appetizing and I want to try it for Christmas Eve guests. But, there is an ingredient in the photo that doesn’t seem to be included in the recipe. See between 1 and 2 o’clock on the silver plate in the photo. Looks like a small fruit of some kind. Please advise what that is and if it is essential to the recipe. Thank you so much … can’t wait to try this!!
Pati
Dec 14
Those are golden beets…you can use red or gold beets (or whatever you can find). I hope you and all your guest enjoy the salad!
Anonymous
Dec 31
congratulatios cheff