Beet Salad With Mango Recipes
BEET SALAD WITH MANGO
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.
STRAWBERRY, MANGO & BEET SALAD
Add a fresh and fruity twist to the classic plate of mixed greens with the Strawberry, Mango & Beet Salad recipe. Mixed greens get a dressing up in the Strawberry, Mango & Beet Salad recipe-and so does your meal!
Provided by My Food and Family
Categories Home
Time 15m
Yield 10 servings, 1 cup each
Number Of Ingredients 7
Steps:
- Toss salad greens with all remaining ingredients except dressing in large bowl.
- Add dressing just before serving; mix lightly.
Nutrition Facts : Calories 150, Fat 11 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g
ROASTED BEETS-AND-MANGO SALAD
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
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
CUBAN BEET SALAD
This is a beautiful side dish. Very simple - it let's the ingredients speak for themselves. I serve this with Carnitas and Tangy Citrus Slaw.
Provided by SassyStew
Categories Vegetable
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Scrub the beets and cut off the tops, leaving about an inch of stem. Cook the beets according to your preference - roasted or boiled. Either way, it will take about 45 minutes. The beets should be tender and easily pierced with a knife. Set aside to cool.
- Meanwhile, put a kettle of water on to boil. Place the thinly sliced red onion in a sieve and pour the boiling water over them, allowing the water to drain into the sink. This will take the harshness from the onions.
- Peel and slice the beets. You can cut them into thin wedges, or cut the beets in half and then into 1/4 inch slices.
- Place beets, onions, parsley, lemon juice and olive oil in a bowl and toss to coat. Season with a bit of salt.
- Cover and chill for at least an hour to let the flavors marry. Can be served cool or at room temperature.
Nutrition Facts : Calories 57.7, Fat 3.5, SaturatedFat 0.5, Sodium 40, Carbohydrate 6.5, Fiber 1.2, Sugar 4.5, Protein 1
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