Christmas Salad

  • Serves

    serves 10-12


This sweet, festive salad gives off a lot of juice if it sits for a while, so it's best to assemble it just before serving.


  • 2 large beets, peeled and trimmed
  • 1 large jicama, peeled and cut into 1⁄2" × 2" pieces
  • 2 oranges, peeled, halved lengthwise, and cut into 1⁄2"-thick slices
  • 1 cup raisins
  • 2 guavas, peeled, seeded, and cut into 1" pieces
  • 1 cup pitted prunes
  • 12 cup shelled roasted unsalted peanuts
  • 12 cup shelled pecans
  • 12 cup sugar


Step 1

Put beets into a medium pot, cover with cold water, and bring to a boil over high heat. Reduce heat to medium and cook until soft when pierced with tip of a knife, about 30 minutes. Drain, reserving I cup of the cooking liquid, and set aside beets and liquid to cool. Cut beets into 1⁄2" × 2" pieces and transfer to a large bowl.

Step 2

Put jicama, oranges, raisins, guavas, prunes, peanuts, pecans, and sugar into bowl with beets. Add reserved cooking liquid and toss to mix well.

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