Ingredients

3 medium red beets, washed
1 small jicama, peeled and sliced into rounds
2 navel oranges, peeled and sliced into rounds
2 tablespoons pinenuts, toasted
Cilantro sprigs for garnish
Orange Vinaigrette (recipe follows)

Place beets in baking dish and roast in preheated 400 degree oven for 30 minutes or until soft to the touch (like a piece of ripe fruit).
Cool, peel and cut into rounds.
Using large platter, arrange beets, jicama and oranges in circles, alternating colors.
Spoon on vinaigrette, cover and chill. Just before serving, garnish with pinenuts and cilantro sprigs. Makes 4 servings.

Orange Vinaigrette

1/2 cup orange juice
2 teaspoons achiote paste or tomato paste
1/4 cup extra virgin olive oil
3 tablespoons chopped fresh basil leaves
Salt to taste

Directions

In small bowl whisk together orange juice and achiote or tomato paste. Add remaining ingredients and mix until blended. Makes about 3/4 cup.

Nutritional information per serving: 225 cal., 3 g pro., 20 g carbo., 16 g fat, 31 mg sodium, no chol.