2 large beets, peeled and sliced (canned are oaky)
3/4 cup dark brown sugar
6 whole cloves
1/4 cup lemon juice
1 medium tart green apple cored and sliced
Romaine or other salad leaves
2 cups peeled, shredded jicama
2 medium oranges, peeled, quartered and thinly sliced
1/2 small pineapple, peeled, cored, halved and thinly sliced
1 large banana
3 tablespoons pomegranate
3 tablespoons unsalted peanuts
2 tablespoons toasted pine nuts
Directions: Bring to a boil over high heat the beets, brown sugar, cloves, lemon juice and 3 cups water. Reduce heat,cover and simmer until beets are tender, 12 to 15 minutes. Drain reserving liquid; let beets and liquid cool. Let apple slices stand in beet juice until pink; drain and discard juice. Cover large platter with salad greens. Arrange beets, jicama, apple slices, orange slices, pineapple and banana on top. Sprinkle with pomegrante seeds, peanuts and pine nuts; add dressing.
Notes: Good with or without dressing. The crisp, white jicama can be omitted or replaced with coconut, apple or even water chestnuts.