When handling beets you may want to use gloves as beets will stain the hands.

Roast beets in a 350-degree oven for about 30 minutes, until tender.

While beets roast de-seed pomegranate, set seeds aside.

Peel and slice roasted beets. Set one beet slice apart to use for dressing.

Core and slice apples. Add lemon juice to prevent browning.

Line a shallow serving platter with the outer leaves of the romaine lettuce.

With your hands tear the remaining lettuce and place it on top of the leaves.

Arrange apples, beets, oranges, and jicama over lettuce.

Combine crema and sugar in a small bowl and whisk to dissolve sugar.

With your hands squeeze the remaining beet slice to release juice. This will add a festive color to your dressing.

Season to taste, adding sugar if needed. When ready to serve sprinkle salad with pomegranate seeds and pepitas.

Add chopped cilantro to dressing, mix to combine and drizzle over salad.