Mexican Jicama Salad

Ingredients

• 1 large jicama, peeled
• 2 large beets, trimmed and peeled
• 2 large carrots, peeled and cut into 3-inch lengths

• 1 (284 ml) can mandarin orange segments (believe that's about a 10 oz tin)
• 2 limes
• 3 tablespoons olive oil
• 2 tablespoons fresh cilantro, finely chopped
• salt
• pepper
• 1/4 cup unsalted peanuts, coarsely chopped

Directions

1. 1

   Julienne the jicama, beets, and carrots. Mix together in a large bowl.

2. 2

   Drain the mandarin oranges, reserving liquid. Add the orange segments to the jicama mixture.

3. 3

   Remove the zest of 1 lime and set aside. Juice the limes, which should yield about 3 tablespoons Whisk up the lime juice and the zest with 1/4 cup of the mandarin orange liquid. While whisking, drizzle in the oil to make smooth vinaigrette. You could get away with a little less oil here if that's a concern. Check the flavour of the vinaigrette; if it's too sour for your tastes, add a little honey or agave nectar to take the lime edge off.

4. 4

   Pour the vinaigrette over jicama mixture. Add in the cilantro and toss to coat. Season to taste with salt and pepper.

5. 5

   Transfer the salad to a platter or serving bowl and sprinkle with the peanuts.