Mexican Christmas Eve Salad (Ensalada de Nochebuena)
The Mexican Christmas Eve Salad (Ensalada de Nochebuena) is a vibrant, festive dish that combines roasted beets, crisp jicama, sweet citrus, and tart apples over a bed of fresh romaine. A creamy, lightly spiced ancho chili-lime dressing ties the salad together, while cilantro, roasted peanuts, and pomegranate seeds add brightness, crunch, and jewel-like color. This visually stunning and refreshing salad is a traditional holiday centerpiece that balances sweet, tangy, and earthy flavors.
Ingredients:
For the Salad:
- 1 large beet
- 1 small jicama
- 1 orange
- 1 granny smith apple
- 1 head romaine lettuce
- Juice of 1 lime
- Salt to taste
- ¼ cup (59 g) cilantro leaves
- ¼ cup (59 g) roasted salted peanuts
- ¼ cup (59 g) pomegranate seeds
For the Dressing:
- 1/3 cup (78 g) Mexican crema or sour cream
- ½ tbsp (7.4 ml) sugar
- 1 tbsp (15 ml) lime juice
- Zest of 1 lime
- ½ tsp (2.5 ml) ancho chili poder
- Salt and pepper, to taste
Method:
Preheat the oven to 375 F (190 C). Wrap the beet in aluminum foil and roast it in the oven for 60 minutes, or until soft. Allow the beet to cool, then remove the peel using a paper towel or paring knife. Be careful – beets stain everything! Wearing gloves is recommended. Slice the beat into thin half moons.
Peel the jicama and slice it into thin half moons. Slice the apple into thin half moons. Cut away the peel and all the white pith of the orange, then cut along the membranes to segment the orange. Rough chop the romaine lettuce.
Mix together all the dressing ingredients in a small bowl. Add the chopped romaine to a serving bowl and pour over half the dressing. Toss to combine.
Arrange the jicama, orange, apple, and beet on top of the lettuce in concentric overlapping circles to resemble a large flower. Season the jicama, orange, apple, and beat with lime and salt. Dollop on the remaining dressing. Garnish with cilantro leaves, peanuts, and pomegranate seeds and serve.