Tender cooked beets are paired with jicama, oranges and avocado in this colorful and delicious salad. Topped with a zesty red wine vinegar and honey dressing and candied pecans, the flavors and textures in this salad make it a satisfying treat fall, winter and early spring.
- 3 lb. beets
- 4 T. red wine vinegar
- 1-1/2 t. honey
- 1-1/4 t. kosher salt
- 1/2 t. freshly ground black pepper
- 5 T. extra virgin olive oil
- 3 T. vegetable oil
- 1 ea. medium jicama, peeled and cut into bite-sized pieces
- 3 ea. oranges, peeled, seeded, and cut into bite-sized pieces
- 1 ea. Avocado From Mexico, halved, pitted, peeled and diced
- 1 c. 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 beets, jicama, oranges, and avocado in 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.