Beet Salad With Mango Food

ROASTED BEETS-AND-MANGO SALAD

Roasted Beets-And-Mango Salad image

Make and share this Roasted Beets-And-Mango Salad recipe from Food.com.

Provided by dicentra

Categories Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 large beets, trimmed (about 3/4 pound)
1/4 cup orange juice, divided
2 tablespoons lime juice, divided
1/4 teaspoon black pepper, divided
1 tablespoon honey mustard
2 teaspoons olive oil
1/8 teaspoon salt
6 cups gourmet salad greens
1 cup diced peeled ripe mango (about 1/2 pound)

Steps:

Preheat oven to 425°.
Place the beets in a baking dish, and bake at 425° for 1 hour and 10 minutes or until tender. Cool beets.
Combine 2 tablespoons orange juice, 1 tablespoon lime juice, and 1/8 teaspoon pepper.
Peel beets; cut each into 8 wedges. Toss beets with orange juice mixture.
Combine 2 tablespoons orange juice, 1 tablespoon lime juice, 1/8 teaspoon pepper, mustard, oil, and salt.
Combine the salad greens and diced mango. Drizzle with mustard mixture, and toss well to coat.
Divide salad evenly among 4 plates, and top with beet wedges.

Nutrition Facts : Calories 72.6, Fat 2.9, SaturatedFat 0.4, Sodium 126.5, Carbohydrate 12.1, Fiber 1.3, Sugar 9.7, Protein 0.9

BEET SALAD WITH MANGO

Beet Salad with Mango image

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 7

Ingredients

2 pounds beets, about 7 medium, scrubbed
1 tablespoon extra-virgin olive oil
Coarse salt and freshly ground pepper
1/4 cup rice-wine vinegar
1 ripe mango, peeled, pitted and cut into 1/4-inch dice
1 pinch of sugar
Coarsely chopped fresh chervil, for garnish

Steps:

Preheat oven to 400 degrees. Line a large piece of aluminum foil with parchment paper. Place beets in center of parchment paper. Drizzle with oil, and season with salt and pepper. Bring aluminum foil together to completely enclose beets. Place on a baking pan, and roast until tender when pierced with the tip of a sharp knife, about 1 hour.
Remove from oven, and let stand until cool enough to handle. Rub off skins, and discard. Trim root ends, thinly slice beets, and transfer to a platter.
Pour rice vinegar into a small bowl. Season with salt, pepper, and sugar. Whisk to combine. Top beets with mango, and drizzle with vinegar mixture. Garnish with chervil. Serve.

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