Jicama Salad with Beets and Oranges

Scrumptious, colorful and refreshing!  From Janet

Ingredients

• 1 large carrot peeled and cut into 3-inch lengths
• 1 small to medium jicama, peeled
• 8 oz cooked beets, peeled 
• 2 navel oranges
• freshly squeezed lime juice, (1 lime)
• 1 to 2 tablespoons extra-virgin olive oil
• 1/4 cup roasted, unsalted peanuts, coarsely chopped
• Coarse salt and freshly ground black pepper

Directions

1. Using a mandoline or a very sharp knife, cut jicama, beets, and carrots into a fine julienne. Toss in a large bowl.
2. Cut off ends of oranges; using a paring knife, remove peel, pith, and outer membranes, following the curve of the fruit. Working over a bowl to catch the juices, cut between sections to remove whole segments; add segments to vegetables. Squeeze juice from membranes into a bowl.
3. In a small bowl, whisk together orange juice, lime juice, and oil. Pour over vegetable mixture; toss to coat. Sprinkle with nuts; season with salt and pepper. Serve immediately.