Think salad isn’t very festive? Check out this all red Noche Buena salad created by La Palomilla Bed and Breakfast in Mexico City. If you’re looking for something different to make and enjoy eating red beets (I personally love them), I think you’ll appreciate our guest-post recipe for today. Enjoy!
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Noche Buena Salad Recipe (Photo by La Palomilla)
500 g red beets. Cut in squares.
500 g jícama
Orange slices for decoration
1/2 lt. fresh orange juice
100 g unsalted peanuts
3 Tablespoons granulated sugar
Wash beets thoroughly. Peel the beets and cook in 3 cups of water for 20 minutes.
Wash the jicama, peel and cut in small squares. Cut the beets in small squares. Set aside beets, jicama, peanuts and orange juice. Mix all ingredients together and add sugar. Let cool in the fridge for about 30 minutes. Garnish with the orange slices.
About La Palomilla: Located in La Roma, the hippest and safest walkable neighborhood in Mexico City, La Palomilla is a unique seven-room bed and breakfast that caters to the modern traveler seeking an authentic experience. La Palomilla, a phrase as storied as Mexico itself, is a term of affection for one’s closest group of friends. This boutique property provides a colorful escape from the daily routine into a bustling community filled with flavor, friendliness, and music. A green building, La Palomilla cares very much about the environment and its carbon footprint. All rooms feature art by local artisans and are named after the innkeeper’s closest friends (her own palomilla). Amenities, from bed sheets to soap are sourced from local area businesses.
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I like how beets are used in this recipe.
This looks very good. I have tried jicama a few times – if I recall it has a mild flavor. Love the presentation on a white plate.
I think this would be a WOW to serve at a brunch. Great color and flavors and crunch.
Wow, this recipe is completely new to me. Obviously, I’ve had beets but never like this. It looks good.