– If you are using fresh beets, do not peel them before cooking. Cook in a small amount of water until tender about 15-18 minutes. Cooking time will depend on the size and how fresh the beets are. After cooking, reserve ½ cup of the cooking water. When beets are slightly cooled, remove the skin by gently peeling it using a paper towel. You will see that the skin comes off really easy.
– For the first layer, arrange in a large plate 3 large romaine lettuce leaves. Thinly slice the other 3 leaves and reserve.
– Arrange the sliced (or diced) beets, plantain, jicama, and apples. Top with orange wedges, finely sliced lettuce and roasted peanuts.
– For the dressing mix the reserved ½ cup of the beet cooking water, orange juice with sugar to taste, mix an drizzle over salad. Serve immediately.