Jicama, Beet, Orange & Caramelized Peanut Salad
Recipe: #29537
May 23, 2018
Categories: Salads, Mexican, Gluten-Free, Low Cholesterol No Eggs, Non-Dairy, Vegetarian, more
"Recipe source: Pati's Mexican Table cookbook"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (437.9 g)
- Calories 428.2
- Total Fat - 25.7 g
- Saturated Fat - 3.8 g
- Cholesterol - 0 mg
- Sodium - 567.2 mg
- Total Carbohydrate - 44.3 g
- Dietary Fiber - 13 g
- Sugars - 26.2 g
- Protein - 11.1 g
- Calcium - 94.5 mg
- Iron - 3.1 mg
- Vitamin C - 58.8 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In a small bowl combine the vinegar, honey, salt and pepper and then slowly add the oils in a thin, steady stream, mixing with a whisk or a fork until emulsified. (***may be made up to 5 days ahead, covered and refrigerated).
Step 2
To make the salad: Place the jicama, beets and oranges in separate bowls and toss each with 1/3 of the vinaigrette. Arrange the ingredients in a pattern on a large platter. Sprinkle on the caramelized peanuts and drizzle any remaining vinaigrette on top.
Step 3
***to make the peanuts:
Step 4
Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper. Place 1 cup unsalted pecans or peanuts in a bowl and pour 1/2 cup maple syrup and toss. Spread the nuts evenly on one of the baking sheets and scatter 1/2 tablespoon of butter that was diced on top. Bake for 10 minutes. Stir to made sure all the nuts are coated with syrup and bake for 10 more minutes or until they are browned and the syrup is bubbling and has darkened and thickened to the consistency of caramel. Immediately, before the caramel hardens, scoop the nuts off the baking sheet with a metal spatula or slotted spoon and place them on the other lined baking sheet, keeping the pieces as separate as you can. Cool completely.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the jicama, look for one that is firm and has a light brown skin that is not too dry or wrinkled.
- When selecting the oranges, try to find ones that are heavy for their size and have a bright, smooth skin.
- Instead of red wine vinegar, use balsamic vinegar. The benefit of this substitution is that balsamic vinegar has a richer flavor that can add complexity to the salad.
- Instead of olive oil, use avocado oil. The benefit of this substitution is that avocado oil is higher in healthy fats and has a milder flavor that won't overpower the other ingredients.
Tropical Jicama Salad Replace the beets with 1 1/2 cups diced mango, 1 cup diced pineapple, 1/2 cup diced papaya and 1/2 cup diced kiwi. Omit the oranges and replace the peanuts with 1 cup toasted coconut flakes.
Grilled Sweet Potato Wedges - Grilled sweet potato wedges are the perfect accompaniment to this salad. They are lightly seasoned with olive oil, garlic, and herbs and grilled to perfection. The sweetness of the potatoes pairs perfectly with the tartness of the vinaigrette and the crunch of the peanuts, making this the perfect side dish for this flavorful salad.
Roasted Brussels Sprouts - Roasted Brussels sprouts are a great side dish to pair with this salad. They are lightly seasoned with olive oil, garlic, and herbs and roasted until golden and crispy. The nutty flavor of the Brussels sprouts pairs nicely with the sweetness of the vinaigrette and the crunch of the peanuts, making this a great complement to the salad.
FAQ
Q: How do I caramelize peanuts?
A: Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper. Place 1 cup unsalted pecans or peanuts in a bowl and pour 1/2 cup maple syrup and toss. Spread the nuts evenly on one of the baking sheets and scatter 1/2 tablespoon of butter that was diced on top. Bake for 10 minutes. Stir to made sure all the nuts are coated with syrup and bake for 10 more minutes or until they are browned and the syrup is bubbling and has darkened and thickened to the consistency of caramel. Immediately, before the caramel hardens, scoop the nuts off the baking sheet with a metal spatula or slotted spoon and place them on the other lined baking sheet, keeping the pieces as separate as you can. Cool completely.
Q: How do I store caramelized peanuts?
A: Allow the caramelized peanuts to cool completely before storing. Place them in an airtight container and store at room temperature for up to two weeks.
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Fun facts:
The jicama used in this recipe is native to Mexico and was first cultivated by the Aztecs. It is known for its sweet and crunchy taste, and is often eaten raw with a sprinkle of lime and chili powder.
The beets used in this recipe were popularized by the Roman emperor, Nero, who was so enamored with them that he had them planted all around his palace gardens.