Ensalada De Noche Buena

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1 bunch small red beets, or 3 to 4 medium-size beets

1/2 bunch frisee, washed and dried, leaves separated (light green parts only)

1 bunch watercress, trimmed, washed and dried

1 head endive, leaves separated

1 small-medium jicama, peeled and cut into matchsticks

2 oranges, peeled and sectioned, juice reserved

3 tablespoons coarsely chopped cilantro

Salt to taste

1/2 cup shelled salted roasted peanuts

1/4 cup pomegranate seeds


1 shallot, finely chopped

1/2 teaspoon kosher salt + salt to taste

1 serrano chile, finely chopped (optional)

1 1/2 tablespoons Champagne vinegar

1 tablespoon lime juice

2 tablespoons orange juice (from segmented oranges)

6 tablespoons mild olive oil

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