- 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
- 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.