Reviews Add Rating & Review 5 Ratings 5 star values: 1 4 star values: 0 3 star values: 2 2 star values: 2 1 star values: 0
Back to Jicama, Beet, and Orange Salad All Reviews for Jicama, Beet, and Orange Salad - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 8 Fried Oysters
Ingredients Ingredient Checklist 4 large beets, peeled and green tops removed Coarse salt 3 seedless oranges 5 tablespoons freshly squeezed lime juice 2 1/2 tablespoons freshly squeezed orange juice 1 teaspoon sugar 1/4 cup peanut oil, preferably unrefined 1 medium jicama, brown skin and exterior layer removed, cut into 4-by-2-inch slices 4 cups wild baby arugula 2/3 cup roasted, salted peanuts 1 piece sugar cane (3 to 4 inches), peeled and cut lengthwise into slivers
Gallery Read the full recipe after the video.
Recipe Summary Servings: 8 Fried Oysters
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Fried Oysters
Fried Oysters
Ingredients
Ingredients
- 4 large beets, peeled and green tops removed Coarse salt 3 seedless oranges 5 tablespoons freshly squeezed lime juice 2 1/2 tablespoons freshly squeezed orange juice 1 teaspoon sugar 1/4 cup peanut oil, preferably unrefined 1 medium jicama, brown skin and exterior layer removed, cut into 4-by-2-inch slices 4 cups wild baby arugula 2/3 cup roasted, salted peanuts 1 piece sugar cane (3 to 4 inches), peeled and cut lengthwise into slivers
Directions
Fill a small saucepan with water. Bring to a boil and add salt. When water returns to a boil, reduce heat to a simmer. Add beets and cook until tender, about 20 minutes. Drain and let cool. Cut beets into 4-by-2-inch slices; place in a large bowl.
Using a zester or vegetable peeler, zest the rind of one of the oranges. Finely chop and add to another large bowl along with the lime juice, orange juice, 1/2 teaspoon salt, sugar, and oil. Mix well and pour over beets; let stand 1 hour.
Remove peel and pith from the oranges using a sharp paring knife. Carefully cut between membranes to remove segments; set aside.
Add jicama and orange segments to the beet mixture and season with salt. Place arugula on a serving platter and place beet mixture on top. Sprinkle with peanuts and garnish with sugar can cane.
Reviews
Add Rating & Review 5 Ratings 5 star values: 1 4 star values: 0 3 star values: 2 2 star values: 2 1 star values: 0
Reviews
Add Rating & Review 5 Ratings 5 star values: 1 4 star values: 0 3 star values: 2 2 star values: 2 1 star values: 0
Add Rating & Review
5 Ratings 5 star values: 1 4 star values: 0 3 star values: 2 2 star values: 2 1 star values: 0
5 Ratings 5 star values: 1 4 star values: 0 3 star values: 2 2 star values: 2 1 star values: 0
5 Ratings 5 star values: 1 4 star values: 0 3 star values: 2 2 star values: 2 1 star values: 0
5 star values: 1 4 star values: 0 3 star values: 2 2 star values: 2 1 star values: 0
All Reviews for Jicama, Beet, and Orange Salad
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Jicama, Beet, and Orange Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
