Salad: Mexico – Aguascalientes, Bajio Mexico – Ensalada de Betabel

Serving Size: 4

Approximate Time

Prep 50 min

Cook 35 min

Additional 15 min

Total 1 hr 40 min

Ingredients

- 1 lb (450 g) fresh beets (about 3–4 medium)
- 2 navel oranges, segmented (supremes) (about 1 cup / 240 ml segments)
- 1 lb (450 g) jicama, peeled and cut into matchsticks
- 1/4 medium red onion, very thinly sliced (about 1 oz / 30 g)
- 2 tbsp (30 ml) fresh cilantro, chopped
- 2 tbsp (30 g) pepitas (toasted pumpkin seeds)
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 tbsp (30 ml) fresh orange juice (from about 1 small orange)
- 1 tbsp (15 ml) fresh lime juice
- 1 tbsp (15 ml) white wine vinegar
- 1 tsp (5 ml) honey or agave syrup
- 1/2 tsp (2.5 g) kosher salt, plus more to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 1/4 tsp (1 g) ground cumin (optional, for a subtle warm note)

Instructions

Short Description:
A light Aguascalientes-style beet salad combining tender boiled beets with juicy orange segments and crisp jicama, finished with a bright citrus vinaigrette and toasted pepitas for crunch. It balances sweet, tangy, and crunchy textures typical of the Bajio palate.

Regional Notes:
This Aguascalientes (Bajio Mexico) version highlights the region's preference for pairing earthy beets with citrus (oranges) and jicama for freshness and texture rather than heavy creams or mayonnaise. The dressing is a light citrus vinaigrette rather than the sweeter cream sauces found in other Mexican regions.

1. Cook the beets: Place beets in a medium pot and cover with cold water. Bring to a boil, reduce to a simmer and cook until tender when pierced with a knife, about 30–40 minutes depending on size. Drain and let cool slightly.
2. Peel and slice beets: When cool enough to handle, rub or peel the skins off with a towel or paring knife. Slice beets into 1/2-inch (1 cm) wedges or bite-sized cubes. Transfer to a large bowl.
3. Prepare orange segments: Using a sharp knife, cut away the peel and pith from the oranges, then cut between the membranes to release segments (supremes). Collect any juice and reserve for the dressing. Add the segments to the bowl with beets.
4. Prep jicama and onion: Peel and cut jicama into thin matchsticks and add to the bowl. Add the thinly sliced red onion.
5. Make the vinaigrette: In a small bowl or jar whisk together olive oil, fresh orange juice (including any reserved juice), lime juice, white wine vinegar, honey, salt, black pepper, and cumin if using. Taste and adjust seasoning—should be bright and slightly sweet-tangy.
6. Toss and chill: Pour vinaigrette over the beets, oranges, jicama, and onion. Toss gently to combine. Let the salad rest in the fridge at least 15 minutes (up to 1 hour) to allow flavors to meld.
7. Finish and serve: Just before serving, stir in chopped cilantro and sprinkle with toasted pepitas. Adjust salt and pepper to taste and serve chilled or at cool room temperature.