1 big jicama, peeled and julienned / sliced into “batons” or strips 1/4″ x 3″
3 – 4 beets, roasted, cooled, peeled, and diced
4 – 6 carrots (preferably rainbow / heirloom variety), peeled and sliced into 1/2″ thick “coins”
2 – 3 pink grapefruit, peeled and sectioned
3 – 4 blood oranges, peeled and sectioned
Approx 6 Tbsp fresh grapefruit juice (left over from peeling, sectioning pink grapefruit; supplement if necessary)
1-1/2 tsp White Balsamic or Champagne Vinegar
Extra Virgin Olive Oil (we recommend Persian Lime Olive Oil, or Blood Orange Olive Oil)
1-1/2 tsp Chile-Lime Seasoning Blend
Salad greens: kale, frisée, arugula, mustard or other strongly-flavored fresh greens
1 Cup sliced Marcona almonds
Salt and ground black pepper
Roast the beets: Preheat oven to 400°F. Cut the tops and hairy bottom off the beets, before wrapping in foil, roasting foil packet on a cookie sheet until a little soft, probably 30-40 min.) Remove from oven, allow to cool to nearly room temperature before peeling and cutting into 1″ dice.
Prepare the other veggies: peel and slice the jicama and carrots into bite-size pieces, similarly-sized to the beets. (You can roast the carrots, and/or add other root vegetables, but I like these two root veggies, an I like to leave them raw and crunchy for this recipe).
Transfer the chopped vegetables to a large bowl.
Putting a bowl underneath to catch the juice, peel the pink grapefruit, and use a sharp knife to remove the pith and cut fruit into sections. Discard the white membranes, and save the juice and fruit slices. Squeeze the peels over the juice bowl, to get any last bit of liquid, and set aside this container. Section the blood oranges. Add both kinds of sectioned fruits to the vegetable bowl, and toss once, gently, just to combine.
Make the citrus vinaigrette: Combine 6 Tbsp fruit juice with 1-1/2 tsp white balsamic (or champagne) vinegar in a small bowl. Use a fork or a small whisk and drizzle a couple of tablespoons of olive oil into the mixture, making an emulsion. Add the Chile-Lime Seasoning, 1/2 tsp at a time, continuing to whisk the dressing, about 30 seconds to thoroughly combine. Adjust the seasonings, add a little salt and pepper if needed.
Drizzle about 2/3 of the vinaigrette over the root vegetable – fruit mixture, tossing gently to coat the ingredients (but not smash the delicate citrus pieces).
Pile salad greens on a serving platter (or at the bottom of a big salad bowl), and arrange the roots-and-fruits mixture in the middle of the greens. Sprinkle the almonds over the top, and drizzle some of the remaining vinaigrette on whole dish (greens included), if desired. Serve immediately.
Make ahead: you can assemble the fruit-vegetable-vinaigrette mixture up to 3-4 hours ahead. Cover and refrigerate, and wait to add to bed of salad greens until just before serving.