Mexican Christmas eve salad

Mexican christmas eve salad or ensalada noche buena is the greatest dish of christmas  of south americas .Because of  ts healthyness and also for the colourfulness .It is normally serve as a snack .But also  good to serve with rice .Sometimes they add jicama which is not avaliable in some countries.If you have it  ,add it to the salad .

I normally add a little vinegar ,salt and pepper while making as a side dish.

preparation time ; 40 minutes

6 large romaine lettuce leaves , washed

1 medium-sized beet, cooked and sliced

1/2 cup of the beet cooking water

1 ripe but tender banana, cubed

1 cup jicama, peeled and sliced ,substitute with more apples or celery 

1 diced apple

1 large orange, peeled and cut into wedges

1/3 cup roasted peanuts

1/4 cup orange juice

Sugar to taste

If you use fresh beets, do not remove the skin before cooking. Cook in a small amount of water until tender about 15-18 minutes. The cooking time will depend on the size and freshness of the beets. After cooking, reserve 1/2 cup of cooking water. When the beets are slightly cold, gently peel off the skin / skin with a paper towel. You will see that the skin comes out very easy.

For the first layer of the salad, place 3 large romaine leaves on a large plate. Finely cut the other 3 leaves and reserve.

Arrange the beet slices (or cubes), banana, jicama, and apples. Top with orange wedges, finely chopped lettuce, and roasted peanuts.

For the dressing, mix the reserved 1/2 cup of the beet cooking water, the orange juice with sugar to taste, drizzle over the salad. Serve immediately.