Christmas Eve Salad (Ensalada de Noche Buena)

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Ingredients

3 medium (1 1/2 pounds total) red beets
2/3 cup toasted peanuts (divided use)
1/2 cup orange juice
1 1/2 tablespoons lime juice
1/3 cup roasted peanut oil (Spectrum and 365 brands have been my favorite)
1 medium (about 1 ½ pounds) jícama, peeled
3 to 4 navel oranges or large tangerines, peeled and segmented
About 1/3 cup pomegranate seeds (optional, but very good and beautiful here)
1 tablespoon multicolored nonpareil sprinkles (yes, I think these are essential on this festive “piñata” salad)

1
Cook the beets. Either cook the beets by baking them whole in a baking dish with ½ cup water in a 400-degree oven covered with foil until tender, about 45 minutes. Or microwave them with the ½ cup water, covered, in a microwave-safe bowl until tender, about 20 minutes. Cool, then use a small knife to peel them, slice into ½-inch slabs, then cut the slabs into ½-inch batons.
2
Finish the salad. In a blender, combine ⅓ cup of the peanuts, the orange and lime juices and the peanut oil. Blend until smooth. Taste and season highly with salt, usually about 1 generous teaspoon of table salt. Cut the peeled jícama to match the beets and scoop into a large bowl, along with the beets. Toss with most of the dressing and let stand at room temperature for about 5 minutes, mixing from time to ensure everything is well combined. Scoop into a serving platter and scatter on the orange or tangerine segments. Coarsely chop the remaining peanuts and sprinkle on top, along with the pomegranate seeds and sprinkles. You’re ready to serve.