Smoked Mussel Seviche

Ingredients 

3   medium golden beets, unpeeled and trimmed 
1   medium jicama, peeled and cut into half-inch cubes 
1   small  red onion, finely diced 
2          jalapeno chiles, stemmed, seeded and minced 
12  ounces smoked mussels 
1/4 cup    extra-virgin olive oil 
1   bunch  cilantro leaves, roughly chopped 
1/4 cup    freshly squeezed orange juice 
1/4 cup    freshly squeezed lime juice 
3/4 tsp.   salt 
1/2 tsp.   pepper 
           avocado slices for garnish 

Preheat oven to 350º. Place the beets on a baking sheet
and roast until done, about 1 hour. When they are cool
enough to handle, remove the skins and cut the beets
into half-inch cubes. Place the beets, jicama, onion,
chiles and mussels in a mixing bowl. Add the olive oil,
cilantro, orange juice, lime juice, salt and pepper, and
toss well. Refrigerate for 2 and a half hours to blend
the flavors. Spoon into bowls and serve with slices of
avocado. 

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Chefs Mary Sue Milliken and Susan Feniger are the
proprieters of Border Grill inside Mandalay Bay.