Salad: Mexico – Zacatecas, Bajio Mexico – Ensalada de Betabel y Naranja

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr

Additional 30 min

Total 1 hr 55 min

Ingredients

- 1 lb (450 g) medium beets, scrubbed (about 3–4 beets)
- 1 tbsp (15 ml) olive oil, plus extra for roasting
- 3 medium navel oranges (for segments) + 2 tbsp (30 ml) orange juice reserved
- 1 lime, juiced (about 1 tbsp / 15 ml)
- 8 oz (225 g) jicama, peeled and cut into 1/4-inch (6 mm) matchsticks
- 1/4 cup (40 g) thinly sliced red onion
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 tbsp (15 ml) white wine vinegar
- 1 tbsp (15 ml) honey or agave nectar
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (20 g) pepitas (pumpkin seeds), toasted
- 3 oz (85 g) queso fresco (fresh cheese), crumbled
- 1/4 cup (15 g) fresh cilantro leaves, roughly chopped
- 1 small serrano chile, thinly sliced (optional, for heat)

Instructions

Short Description:
A bright Zacatecan salad of oven-roasted beets, fresh orange supremes, crisp jicama, and a citrus vinaigrette, finished with queso fresco and toasted pepitas. Light, textural, and slightly sweet with a bright acidic dressing.

Regional Notes:
This Bajio (Zacatecas) variation highlights roasted beets paired with fresh oranges and jicama for contrasting textures; the citrus-forward vinaigrette (using orange and lime) and the inclusion of jicama distinguish it from other Mexican beet salads that may emphasize only citrus or cooked ingredients. Toasted pepitas and crumbled queso fresco add the local finishing touches common in the region.

1. Preheat the oven to 400°F (200°C). Drizzle the scrubbed beets with a little olive oil, wrap each or all together tightly in foil, and place on a baking sheet.
2. Roast beets 45–60 minutes, until a knife slides easily to the center. Remove from oven and let cool enough to handle. Unwrap and rub off skins with a towel or peel with a knife; cut into 1/2-inch (1.5 cm) wedges or thick slices. Transfer to a bowl and let cool to room temperature.
3. While beets roast, segment the oranges: cut off top and bottom, slice away peel and pith, then run a sharp knife between membranes to release individual segments into a small bowl. Reserve about 2 tbsp (30 ml) of any juices for the dressing if available.
4. Make the citrus vinaigrette: in a jar or small bowl combine reserved orange juice (about 2 tbsp / 30 ml) plus extra if needed, lime juice (1 tbsp / 15 ml), 3 tbsp (45 ml) extra-virgin olive oil, 1 tbsp (15 ml) white wine vinegar, 1 tbsp (15 ml) honey, 1 tsp (5 g) kosher salt, and 1/2 tsp (2 g) black pepper. Whisk or shake until emulsified; taste and adjust salt or honey.
5. Combine the cooled roasted beets, orange segments, jicama matchsticks, and sliced red onion in a large mixing bowl. Pour about two-thirds of the dressing over the salad and gently toss to coat—use remaining dressing to finish at service if desired.
6. Fold in half of the chopped cilantro and half of the crumbled queso fresco. Transfer to a serving platter or individual plates. Sprinkle toasted pepitas, remaining queso fresco, remaining cilantro, and serrano slices (if using) over the top.
7. Chill 15–30 minutes if desired to let flavors meld, or serve immediately at cool-room temperature. Adjust seasoning with additional salt and pepper before serving.