Ensalada de Noche Buena from Rick Bayless is a James Beard Award-winning chef and author. He is the host of the public television series, Mexico One Plate at a Time and the author of six successful cookbooks, as well as the owner of three Chicago restaurants the Frontera Grill, Topolobampo, and XOCO. 

Ingredients 

Serves 8

4 large beets, peeled and green tops removed

3 seedless oranges

5 tablespoons fresh lime juice

2 1/2 tablespoons fresh orange juice

A generous 1/2 teaspoon salt

1 teaspoon sugar

1/4 cup olive oil

1 medium (about 1 pound) jícama

10 romaine lettuce leaves, cut crosswise into

1/2-inch slices

2/3 cup roasted, salted peanuts

A 3- to 4-inch section of sugar cane, peeled and cut

lengthwise into slivers, for garnish

A tablespoon or so of colored candy cake

decorations (grajeas in Mexico), for garnish

Method 

1. The beets. In a small (1- to 1 1/2 quart) saucepan, simmer the beets in salted water to cover until tender, about 20 minutes, depending on size. 

2. Cool to lukewarm, then cut into small sticks and place in a large bowl. With a zester or vegetable peeler, cut the zest (colored rind) from 1 of the oranges; finely chop. Mix

together the chopped orange zest, lime juice, orange juice, salt, sugar and olive oil in a large bowl. Pour over the beets and let stand 1 hour.

3. The jícama and oranges. Peel away the brown skin and fibrous exterior layer of the jícama (a small knife works best for this), then cut in half. Lay each half on its cut side and slice 1/4-inch thick;

4. cut slices into small sticks. Cut stem and blossom ends off oranges, stand on cutting board and, working close to the flesh, cut away the rind and all white pith. Cut between each white membrane to remove the segments.

5. Finishing the salad. Just before serving, add the jícama and most of the orange segments (save a few for garnish) to the beets; taste the mixture and season it with additional salt, if the salad seems to need it. Lay out the lettuce on a serving platter.

6. Scoop the salad into the center, then sprinkle with the peanuts and reserved orange segments. Garnish with the sugar cane and candies, and the colorful salad is ready to serve.