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

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.