Jicama Salad

From Martha Stewart Living Magazine

3 jicama (about 2 lbs.), peeled
3 beets, trimmed and peeled
3 large carrots, cut into 3-inch lengths
5 navel oranges
1/3 c. freshly squeezed lime juice (4 limes)
5 T. extra-virgin olive oil
1/2 c. unsalted peanuts, toasted and coarsely chopped
coarse salt and freshly ground pepper

Using a mandoline or a very sharp knife, cut jicama, beets, and carrots into fine julienne. Toss in a large bowl.

Cut ends off oranges; using a paring knife, remove peel, pith, and outer membranes, following the curve of the fruit. Remove whole sections; add to bowl with vegetables. Squeeze juice from membranes into a bowl; reserve 1/2 cup.

In a small bowl, whisk together reserved orange juice, lime juice, and oil. Pour over vegetable mixture; toss to coat. Sprinkle with peanuts; season with salt and pepper. Serve immediately.

*This makes A LOT. I halved the recipe and still had plenty!