JICAMA, BEET, AND ORANGE SALAD

Jicama, Beet, and Orange Salad image

Provided by Martha Stewart

Number Of Ingredients 11

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

Steps:

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.