Ensalada de Noche Buena (Christmas Eve salad) with roasted peanut citrus dressing

Variation: cook the beets in a baking dish with half a cup of water, covered with foil, in a 400 degree oven about 45 minutes until completely tender.

Or, the suggested way, cook the beets in a microwave-safe bowl with the water, covered with plastic with holes poked in, about 20 minutes.

Peel the cooked beets and cut into about half-inch batons.

Peel the jicama and cut into the same batons.

Cut supremes from three navel oranges and keep them separate for garnish.

Toss the beets with the jicama.

For the dressing, combine fresh orange juice, a little lime juice, a few peanuts and roasted peanut oil; blend until smooth.

Season highly with salt, starting with a big rounded teaspoon of Diamond Crystal; taste and add another teaspoon.

Drizzle most of the dressing over the beets and jicama and let marinate about five minutes.

Spoon into a serving dish and drizzle on the rest of the dressing.

Garnish with the orange segments, a heavy layer of roasted chopped peanuts, a few pomegranate seeds and little sprinkles.