I started making my Red and Green Salad a couple of years ago and over time have jazzed it up by using red and yellow beets, pickling the red onion, adding pomegrante seeds, adding blood oranges, etc. My kids aren't very wild about it because they have a mental block about beets and they had never even tried jicama but even they like this version. After I wash the beets, I cut off the tops and set them aside, my dad is particularly fond of beet greens. If you don't know how to cook them, find my collard greens recipe and use the same method. So, here is a very Texan version of the traditional holiday Red and Green Salad, enjoy.
For the salad:
1 pound beets
1 tablespoon olive oil
Salt to taste
2 pounds navel oranges, peeled and diced
1 pound jicama, peeled and diced
1/2 pound apples, cored and diced
1/4 cup chopped cilantro
1/4 cup chopped roasted peanuts
Seeds from 1 pomegrante
6 cups torn Romaine lettuce leaves
For the dressing:
1/4 cup mayonnaise
1/4 cup Greek-style yogurt
1 tablespoon lime juice
1 tablespoon orange juice
1 canned chipotle chile, minced
Salt and black pepper to taste
Method:
Preheat the oven to 375 degrees. Clean the beets and remove any leafy stems, reserving for another use. Place the beets on a sheet of foil and toss with the olive oil. Sprinkle with kosher salt and then wrap the beets in the foil. Place foil-wrapped beets on a baking sheet and bake for 40 minutes or until you can easily stick a fork into the beets. Once cool, rub the beets with a paper towel to remove the skin. Slice the beets into half-moon shapes and place the sliced beets into a large bowl.
Add to the beet bowl the diced oranges, jicama, apples, cilantro, peanuts, pomegranate seeds and Romaine lettuce. Toss until well combined.
To make the dressing, whisk together the mayonnaise, sour cream, lime juice, orange juice and chipotle chile. Taste and add salt and black pepper. Pour the dressing over the salad and toss to coat.
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