Salad: Mexico – Central Mexico (Mexico City) – Ensalada de Betabel (Beet Salad)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 45 min

Additional 30 min

Total 1 hr 30 min

Ingredients

- 3 medium beets, about 1 lb (450 g) total
- 2 navel oranges, peeled and segmented
- 1 cup (140 g) jicama, peeled and julienned
- 1/4 small red onion, thinly sliced (about 1 oz / 30 g)
- 2 tbsp (30 ml) fresh lime juice
- 1 tbsp (15 ml) extra-virgin olive oil (optional)
- 1 tsp (5 ml) chili powder, plus more for finishing (or 1 tsp Tajin seasoning)
- 1/3 cup (40 g) roasted peanuts or toasted walnuts, chopped
- 1/2 tsp (3 g) kosher salt, or to taste
- Freshly ground black pepper, to taste
- Fresh cilantro leaves for garnish

Instructions

Short Description:
A refreshing Mexico City salad of cooked beets tossed with bright orange segments, crisp jicama, thin red onion, and toasted nuts, dressed simply with lime juice and a dusting of chili powder for the characteristic sweet-and-spicy balance.

Regional Notes:
This Central Mexico version combines sweet roasted beets with citrus and the crunchy, neutral jicama common in Mexico City markets, and often uses roasted peanuts or walnuts for texture. The dressing is lime-forward and finished with chili powder (or Tajin) to reflect the local preference for pairing sweet fruit with chile.

1. Preheat oven to 400°F (200°C). Trim beet greens if present and scrub beets clean. Wrap each beet in foil and place on a baking sheet; roast until a knife slides easily into the center, about 45–60 minutes depending on size. (Alternate: simmer beets in salted water until tender, 30–40 minutes.)
2. When beets are cool enough to handle, unwrap and rub off the skins with a paper towel or paring knife. Cut beets into 1/2-inch (1.5 cm) wedges or bite-sized cubes. Place in a large bowl.
3. While beets roast, segment the oranges: cut off top and bottom, remove peel and pith with a knife, then cut between membranes to release the segments. Reserve any juices and add to a small bowl.
4. Add jicama and thinly sliced red onion to the bowl with the beets. Add the orange segments and any reserved orange juice.
5. In a small jar or bowl, whisk together lime juice, olive oil (if using), 1 tsp chili powder, salt, and a few grinds of black pepper. Taste and adjust acidity or salt.
6. Pour the dressing over the beet-orange-jicama mixture and toss gently to combine so the orange segments stay intact.
7. Fold in the chopped roasted peanuts or toasted walnuts. Transfer salad to a serving bowl or platter, sprinkle a little extra chili powder or Tajin over the top, and garnish with fresh cilantro leaves.
8. Chill 15–30 minutes if desired to let flavors meld. Serve cold or at cool room temperature as a salad course.