- 4 Tbsp red wine vinegar
- 1 1/2 tsp honey
- 1 1/4 tsp Kosher or coarse sea salt or to taste
- 1/2 tsp Freshly ground black pepper or to taste
- 5 Tbsp extra virgin olive oil
- 3 Tbsp vegetable oil
- 1 Medium jicama peeled and cut into bite-sized pieces about 1-1/4 pounds
- 3 pounds beets
- 3 Oranges peeled seeded and cut into bite-sized pieces, about 1-1/2 pounds
- 1 Avocado From Mexico halved pitted, cut into bite-sized pieces
- 1 cup Candied maple or honey pecans coarsely chopped
- Cut off the green leaves and upper part of the stems from the beets, leaving about an inch on top. Place them in a pot covered with cold water, bring to a boil, lower the heat, cover, and cook until tender, about 30 to 35 minutes. Drain, let cool completely, peel and cut into bite-sized pieces.
- Combine the vinegar, honey, salt and black pepper in a small mixing bowl. Using a whisk or a fork, slowly add the oils in a thin steady stream until emulsified and the vinaigrette thickens.
- When ready to eat, place the avocado, jícama, oranges and beets in separate containers and toss each with a fourth of the vinaigrette. Arrange each ingredient in a stripped pattern on a large platter. Sprinkle candied pecans on top.