A beautiful beet salad adapted from the La Palomilla Bed and Breakfast in Mexico City.
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.