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

Serving Size: 4

Approximate Time

Prep 50 min

Cook 1 hr

Additional 10 min

Total 2 hrs

Ingredients

- 1 lb (450 g) beets, about 3–4 medium, scrubbed (roast or boil)
- 1 cup (130 g) jicama, peeled and cut into matchsticks
- 2 medium oranges, segmented (supremed) and juices reserved, approx. 1 1/2 cups (240 g) segments
- 1/4 cup (40 g) thinly sliced red onion
- 4 oz (115 g) queso fresco or panela, crumbled
- 1/3 cup (45 g) toasted pepitas (pumpkin seeds)
- 1/4 cup (15 g) chopped fresh cilantro
- 3 tbsp (45 ml) fresh lime juice (about 2 limes)
- 2 tbsp (30 ml) olive oil
- 1 tsp (5 g) mild ancho chili powder (or 1 tsp Tajin for a seasoned finish)
- 1 tsp (5 ml) honey or agave nectar (optional)
- 1/2 tsp (3 g) kosher salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper
- Optional finishing: extra lime wedges and a light sprinkle of Tajin or chile piquin

Instructions

Short Description:
A bright Central Mexico salad of roasted or boiled beets tossed with sweet orange segments, crisp jicama, onion, queso fresco, toasted pepitas, and a tangy lime-chile dressing. It balances earthy, sweet, crunchy, and mildly spicy flavors typical of the region.

Regional Notes:
This Mexico State variation uses roasted or gently boiled beets combined with local pairings—orange and jicama—and finished with lime and chile powder (or Tajin), reflecting the central Mexican taste for citrus and chili. Queso fresco or panela and toasted pepitas add the customary salty and crunchy contrasts found in salads from this area.

1. Preheat the oven to 400°F (200°C) if roasting. Trim beet greens (reserve for another use) and wash beets well.
2. Roast method: Wrap each beet in foil or place whole beets on a baking sheet, roast 45–60 minutes until a sharp knife pieres easily. Boil method: Place beets in a pot of cold salted water, bring to a simmer and cook 30–45 minutes until tender. Drain.
3. When cool enough to handle, rub off skins (they should slip off with your fingers or a paring knife). Cut beets into 1/2-inch (1.3 cm) wedges or cubes and transfer to a bowl. Let cool to room temperature.
4. In a small bowl or jar, whisk together lime juice, reserved orange juices (if any), olive oil, honey (if using), ancho chili powder, salt, and pepper until emulsified. Taste and adjust salt or lime.
5. Add jicama matchsticks, orange segments, and sliced red onion to the cooled beets. Pour about two-thirds of the dressing over the mixture and toss gently to combine, coating ingredients without crushing the oranges.
6. Fold in crumbled queso fresco and chopped cilantro. Scatter toasted pepitas over the salad and drizzle remaining dressing if desired.
7. Transfer to a serving platter or bowl. Finish with a light sprinkle of chile powder or Tajin and extra lime wedges at the table.
8. Serve chilled or at cool room temperature. Leftovers keep 1–2 days refrigerated (keep dressing separate for best texture).