Panamanian Christmas Eve Beet and Fruit Salad

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Ensalada de Noche Buena is a beloved Christmas Eve salad from Panama, layered with jewel-toned beets, crisp apples, sweet pineapple, and tender root vegetables bound in a creamy dressing. The dish is traditionally served alongside the family's holiday main course and brings vivid color to the festive table. Each bite balances earthy, sweet, tangy, and creamy notes in a way that feels both nostalgic and refreshing.

Nutrition Facts

Per serving (estimated)

• 320 kcalCalories
• 18 gFat
• 4 gSaturated Fat
• 35 gCarbs
• 5 gFiber
• 17 gSugar
• 8 gProtein
• 420 mgSodium
• 650 mgPotassium
• 60 mgCalcium
• 2 mgIron
• 22 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the salad

• 4 medium red beets (about 1 lb), scrubbed
• 3 medium Yukon gold potatoes (about 1 lb), peeled
• 2 large carrots, peeled
• 1 cup fresh green beans, trimmed and cut into 1-inch pieces
• 1 cup frozen peas, thawed
• 2 crisp red apples (such as Gala or Fuji), cored
• 2 cups fresh pineapple chunks (about 1/2 medium pineapple)
• 4 large hard-boiled eggs, peeled

For the creamy dressing

• 1 cup mayonnaise
• 1/2 cup sour cream
• 2 tablespoons Dijon mustard
• 2 tablespoons white vinegar
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh chives (optional)

Directions

1. Place the beets in a medium saucepan, cover with water, and bring to a boil. Reduce heat and simmer 35-40 minutes until easily pierced with a knife. Drain, cool, then rub off the skins and dice into 1/2-inch pieces.
2. In a separate pot, simmer the potatoes and carrots together in salted water for 15-18 minutes until just tender. Add the green beans during the last 3 minutes of cooking. Drain and cool, then dice the potatoes and carrots into 1/2-inch pieces.
3. Dice the apples and pineapple into 1/2-inch pieces. Toss the apples with a squeeze of lemon juice (not listed) to keep them bright. Slice the hard-boiled eggs in half and reserve a few of the brightest yolks for garnish.
4. In a large bowl, whisk the mayonnaise, sour cream, Dijon mustard, vinegar, salt, pepper, and chives until smooth and creamy.
5. In a large mixing bowl, gently combine the beets, potatoes, carrots, green beans, peas, apples, and pineapple. Pour about three-quarters of the dressing over the vegetables and toss very gently so the beets do not stain everything pink. Add more dressing to taste.
6. Fold in three of the chopped hard-boiled eggs. Transfer to a serving bowl, drizzle with remaining dressing, and garnish with sliced eggs and a sprinkle of chives.
7. Cover and refrigerate at least 2 hours (preferably overnight) to let the flavors meld. Taste and adjust salt before serving cold alongside the holiday meal.

Cook’s Notes

• Wear kitchen gloves when peeling the cooked beets to avoid staining your hands, and toss them last so their color does not bleed through the entire salad.
• For the brightest contrast, add a handful of diced red bell pepper or a few sliced pitted olives to introduce a salty, briny accent.
• If you prefer a lighter dressing, substitute Greek yogurt for half of the mayonnaise; the salad will be tangier and less rich.
• Make the salad a day ahead and store covered in the refrigerator; the flavors deepen beautifully overnight, though add the apple just before serving if you want extra crunch.

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