Mexican cuisine · Salads & Mezze

Ensalada de Nochebuena

A festive salad of beets, orange, apple and pineapple with peanuts and pomegranate seeds.

Ingredients · for 6 servings

• 500g cooked beets
• 3 oranges
• 2 apples
• 300g pineapple
• 1 pomegranate
• 80g peanuts
• 2 limes
• 2 tbsp sugar
• 3 tbsp oil
• 1 head romaine lettuce
• 1 pinch salt

Instructions

1. Peel the beets and cut into thin slices or small dice – gloves will keep your fingers from staining.
2. Segment the oranges, catching any juice that runs out; core the apples and cut into wedges, and cut the pineapple into bite-sized pieces.
3. Halve the pomegranate and tap out the seeds over a bowl with the back of a spoon.
4. For the dressing, whisk together the lime juice, the reserved orange juice, oil, sugar and a pinch of salt until the sugar has dissolved.
5. Cut the romaine lettuce into strips, spread over a flat platter, and arrange the beets, orange, apple and pineapple loosely on top.
6. Just before serving, drizzle with the dressing and sprinkle with pomegranate seeds and coarsely chopped peanuts.