Jicama, Oranges, and Beets

Looking for a hearty and refreshing summer salad? Try thus.

6 cups lightly packed mixed baby greens, (about 6 ounces)
1 can beets
1 tablespoon cider vinegar
salt and ground black pepper to taste
1/2 cup regular or golden raisins
1/4 cup orange juice
1/4 cup pine nuts
2 oranges
2 cups jicama, cut into matchsticks (about 3/4 pound)
2 tablespoons fresh lemon juice
1/2 small red onion

dressing

1/4 cup red wine vinegar
1/4 cup extra-virgin olive oil
salt to taste
freshly ground black pepper

Rinse and dry the salad greens and refrigerate.

Cut the beets into thin wedges. In a bowl, toss them with the vinegar, salt, and pepper and set aside.

Meanwhile, in a small saucepan, bring the raisins and orange juice to a boil. Remove from the heat and set aside. Toast the pine nuts. Peel and section the oranges and set aside.

In a small bowl, combine the julienned jicama and the lemon juice, add salt and pepper to taste, toss well, and set aside. Thinly slice the red onion. Whisk together all of the dressing ingredients in a bowl.

To assemble the salad, arrange the mixed greens on a large platter.

Remove the beets and jicama from their marinades and spread them over the greens. Scatter on the orange sections and red onions and sprinkle on the raisins and pine nuts. Drizzle a few tablespoons of the dressing over all and serve the rest of the dressing on the side.

(from Moosewood Restaurant Daily Special)