Christmas Eve beetroot and orange salad (Ensalada de Nochebuena)

1. Boil the beetroot in their skins in plenty of water for 45-50 minutes until tender; cool, peel and cut into thin slices or cubes. Keep 2 tablespoons of the beetroot cooking liquid.

2. Peel the oranges with a sharp knife so the white pith comes off too, then slice into rounds; catch the juice that runs out.

3. Peel the jicama and cut into thin batons. If you have no jicama, kohlrabi is a similarly crunchy, mildly sweet substitute.

4. Halve the pomegranate and tap out the seeds with a wooden spoon.

5. For the dressing, mix the orange juice with the beetroot liquid, lime juice, sugar, olive oil and a pinch of salt.

6. Line a platter with lettuce leaves, layer over the beetroot, orange and jicama, drizzle with the dressing and sprinkle with pomegranate seeds and toasted peanuts.

Tip: Add the beetroot to the other ingredients only when serving, otherwise it dyes everything red.