Do you have favorite family Christmas Eve traditions? If you’re in Mexico, you may just be enjoying a traditional Noche Buena Salad on Christmas Eve. This delicious traditional salad is bright with festive colors, and happens to be vegan, which means that everyone can enjoy it.
There are countless variations on Noche Buena Salad, but almost all recipes include beets. This recipe comes from the beautiful bed and breakfast La Palomilla in Mexico City. La Palomilla has done an amazing “12 Days of Christmas” recipe book on their blog, in which they have published some of their favorite traditional Christmas recipes.
La Palomilla’s Noche Buena Salad include beets, jicama, orange slices, and peanuts. The beet juice colors the white jicama and all of the vegetables sparkle like jewels. It’s a dish worthy of a special feast.
Noche Buena Salad (Christmas Eve Salad)
A beautiful beet salad adapted from the La Palomilla Bed and Breakfast in Mexico City.
- 3 medium beets, stemmed and peeled if necessary
- 1 large jicama, peeled
- 1/4 cup orange juice
- 2 T. sugar
- 1/3 cup peanuts
- 1 orange, sliced
Cut the beets into quarters boil them in 2 cups of water for 15 minutes or until tender. When the beets cool, cut the pieces into cubes. Cut the jicama into equal sized cubes. Combine the beets, jicama, and orange juice. Garnish with orange slices and peanuts.
Here’s one more version that we tried with larger chunks of beets and jicama. This one we garnished with fresh mint leaves for a pretty red and green contrast: