Name: Mexican Christmas Beet Salad
Prep time: 30 min
Cook time: 30 min
Yield: 10
Ingredients: Beets - 2 large; Jicama, peeled and diced - 1 large; 10 fresh tejocotes (Mexican hawthorns), seeded and quartered - 1 large; Guavas, common, raw - 4 medium; Oranges, raw - 2 large; Persian sweet limes, raw - 3 medium; White sugar, or to taste - 1 tablespoon; Orange juice - 1 cup; Dry-roasted unsalted peanuts - 1 cup; Colaciones (Mexican anise candies) - ½ pound

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Mexican Christmas Beet Salad

1. Beets - 2 large

2. Jicama, peeled and diced - 1 large

3. 10 fresh tejocotes (Mexican hawthorns), seeded and quartered - 1 large

4. Guavas, common, raw - 4 medium

5. Oranges, raw - 2 large

6. Persian sweet limes, raw - 3 medium

7. White sugar, or to taste - 1 tablespoon

8. Orange juice - 1 cup

9. Dry-roasted unsalted peanuts - 1 cup

10. Colaciones (Mexican anise candies) - ½ pound

How to cook deliciously - Mexican Christmas Beet Salad

1. Stage

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.

2. Stage

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.

3. Stage

Garnish with colaciones just before serving so they don't soften.