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Salads & sides

Roasted Beet & Jicama Salad with Jalapeno Peanut Dressing

Roasted Beet & Jicama Salad with Jalapeno Peanut Dressing recipe
photo by:kraft
Sweet roasted beets combined with jicama and tangy jalapeno peanut dressing are a crunchy winter delight.
10 min
55 min
6 servings, 1 cup each
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What You Need

lb.  small beets
medium   white onion, cut into 8 wedges
cup  KRAFT Zesty Italian Dressing, divided
 jalapeño pepper, stemmed
cup  PLANTERS Dry Roasted Peanuts, divided
Tbsp.  lime juice
medium  jicama, peeled, cut into thin 2-inch sticks
Tbsp.  chopped cilantro
 lime, cut into wedges

Make It

PREHEAT oven to 400ºF. Gently wash beets; pierce in several places with fork. Place beets and onions in center of large sheet of heavy-duty foil. Drizzle with 2 Tbsp. of the dressing. Bring up foil sides. Double fold top and both ends to seal packet, leaving room for heat circulation inside. Place on 15x10x1-inch baking pan. Bake 45 min. or until beets are tender. Remove packet from oven. Let stand 5 min. Cut slit in foil to release steam before opening. Let beets stand in foil until cooled. To peel, gently rub skins with cloth or paper towel until skins are removed. Cut beets into wedges; set aside.

MEANWHILE combine remaining dressing, jalapeno pepper, 1/4 cup of the peanuts and lime juice in blender; cover. Blend until smooth; set aside.

ARRANGE jicama on serving platter; top with beet and onion mixture. Drizzle with dressing mixture. Sprinkle with cilantro and remaining chopped peanuts. Garnish with lime wedges.

Kraft Kitchens Tips

Make Ahead
Bake beets and onions as directed; peel beets. Refrigerate up to 1 day ahead. Serve as a chilled salad.
Substitute a serrano pepper for the jalepeno pepper. Or add 2 peppers to really spice it up!
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