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Roasted Beets-and-Mango Salad

Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
Yield 4 servings (serving size: 1 1/2 cups salad and 4 beet wedges)

Ingredients

  • 2 large beets (about 3/4 pound), trimmed
  • 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)

Nutrition Information

  • calories 109
  • caloriesfromfat 24 %
  • fat 2.9 g
  • satfat 0.4 g
  • monofat 1.9 g
  • polyfat 0.4 g
  • protein 3.3 g
  • carbohydrate 19.8 g
  • fiber 2.8 g
  • cholesterol 0.0 mg
  • iron 1.8 mg
  • sodium 193 mg
  • calcium 54 mg

How to Make It

  1. Preheat oven to 425°.

  2. 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.

  3. 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.