Ensalada de Nochebuena (Christmas Eve Beetroot, Orange and Jícama Salad)
Why this recipe works
- Crisp and juicy contrast: Jícama and lettuce bring crunch, while orange segments add juiciness against the tender beetroot.
- Bright dressing: Lime juice sharpens the sweetness of the orange and beetroot, while olive oil softens the acidity.
- Fast festive serving: Using cooked beetroot keeps the salad no-cook and ready in under 30 minutes, including a short chill.
Get the most out of this recipe
Authenticity notes
- Christmas Eve salad: Ensalada de Nochebuena is associated with Mexican Christmas Eve meals and is valued for its colour, freshness and contrast alongside richer dishes.
- Flexible festive mix: Versions vary by household, but beetroot, citrus, crisp vegetables and a nutty garnish are common elements.
Ingredient notes
- Choose firm jícama: Firm jícama gives the clean, watery crunch that makes the salad refreshing rather than heavy.
- Keep the colours clean: Tossing the beetroot with a little lime first helps limit colour bleeding before the remaining ingredients are added.
- Use juicy oranges: Firm, juicy oranges hold their shape when segmented and contribute enough natural sweetness to balance the lime.
Make-ahead tips
- Hold the peanuts back: Keep the roasted peanuts separate until serving so they stay crunchy.
- Best eaten fresh: The salad can be chilled briefly, but it is at its brightest on the day it is made.
- Prep the vegetables early: The beetroot, jícama and orange can be cut ahead and kept chilled, then dressed and finished close to serving.
Serving ideas
- Serve with rich mains: Its acidity and crunch make it a useful counterpoint to roasted meats, tamales or other festive dishes.
- Finish just before serving: Add the peanuts at the last moment for a crisp, nutty contrast.
Equipment you'll need
Ingredients
Instructions
- Cut the beetroot into neat matchsticks. Peel the oranges, then cut between the membranes to release segments into a large bowl, catching any juices.
- Peel the jicama and cut it into matchsticks, then add to the bowl. Shred the romaine lettuce and add it on top.
- Squeeze in the lime juice, add the olive oil and salt, then toss gently until everything is lightly coated. Cover and chill for 10 minutes so the flavours meld.
- Just before serving, add the roasted peanuts and toss once more. Taste and adjust with a little more lime juice or salt if needed.
Recipe notes
Tips
- For the cleanest colour, toss the beetroot with a spoonful of the lime juice first, then add the lettuce and oranges and dress the whole salad.
- Add the roasted peanuts at the end so they stay crunchy.
Substitutions
- Replace romaine lettuce with shredded iceberg lettuce for a crisper, lighter base.
- Replace extra virgin olive oil with avocado oil for a more neutral dressing.
Storage
- Refrigerate up to 1 days
- Best eaten the day it is made. If storing, keep chilled and add the roasted peanuts just before serving to keep them crunchy.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 4 servings
- Total time: 25min (15min active)
- Difficulty: Easy
- Cuisine: Mexican
-
Allergens:
Peanuts
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Modern Caprese Salad
Tomatoes, mozzarella and basil with olive oil and balsamic
Tonno e Fagioli (Tuna and Cannellini Bean Salad)
Tuna and cannellini bean salad with lemon and olive oil
Agurkesalat (Danish Cucumber Salad in Sweet Vinegar Dressing)
Danish cucumber salad in a sweet and tangy vinegar dressing
Jícama Salad with Orange, Lime and Chilli
Crunchy jícama salad with orange, lime and chilli
Modern Korean Cucumber Salad
Chilled Korean cucumber salad with gochugaru and sesame oil
Lentilles du Puy with Dijon Vinaigrette and Soft-Boiled Egg
Puy lentils in Dijon vinaigrette topped with a soft-boiled egg
Hot and Sour Soup (Chinese Soup with Tofu and Shiitake)
Tangy hot and sour soup with tofu and shiitake
Haydari (Turkish Garlic Yoghurt Dip)
Thick Turkish yoghurt dip with garlic, mint and olive oil
Keftedes (Greek Minced Beef Meatballs)
Pan-fried minced beef meatballs with herbs, breadcrumbs and lemon
Pasztet Wielkanocny (Polish Easter Meat Pâté)
Polish baked meat pâté with pork, chicken and eggs
Cha Gio (Fried Spring Rolls)
Crisp rice paper rolls with pork, prawns and vermicelli.
Tod Mun Pla (Thai Fish Cakes with Red Curry Paste)
Thai fish cakes with red curry paste and green beans
Jícama Salad with Orange, Lime and Chilli
Crunchy jícama salad with orange, lime and chilli
Grilled Chicken and Avocado Salad
Grilled chicken salad with avocado and lime dressing
Modern Taco Bowl
Taco bowl with lime rice, minced beef and black beans
Vegetarian Taco Salad with Black Beans and Avocado
Taco salad with spiced black beans, avocado and tortilla chips
Festive Winter Fruit Salad
Winter fruit salad with honey, lime and fresh mint
Pieczone Buraki z Fetą (Roasted Beetroot with Feta and Walnuts)
Roasted beetroot with feta, walnuts and horseradish dressing
You might also like
Vegetarian Paella with Artichokes and Broad Beans
Vegetarian paella with saffron rice, artichokes and broad beans
Chicken Mango Poke Bowl
Sushi rice bowl with chicken, mango, and soy dressing.
Arista di Maiale al Latte (Pork Loin Cooked in Milk)
Pork loin simmered in milk with garlic and sage
Zwiebelrostbraten (Beef Steak with Fried Onions)
Beef steak with crisp fried onions and simple beef gravy
Tarte à la Tomate et Moutarde (Tomato and Mustard Puff Pastry Tart)
Puff pastry tart with Dijon mustard and baked tomatoes
Air Fryer Salmon Bites
Glazed air-fried salmon bites with soy, sesame and lime.
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
Misen 8-Inch Chef Knife
- AUS-10 steel
- Balanced design
- Less traditional feel
Titanium & PP Double-Sided Cutting Board
- Separate surfaces for meat and produce
- Resists odors and stains
- Harder on knife edges than wood or plastic
OXO Good Grips Stainless Mixing Bowl Set
- Non-slip base
- Comfort grip
- Higher price
OXO Good Grips 2-Piece Cutting Board Set
- Two useful sizes with reversible cutting surfaces
- Dishwasher safe and easy to clean
- Plastic surfaces will show knife marks over time
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
