Roasted Beets-and-Mango Salad

Roasted Beets-and-Mango Salad Recipe
Photo: Becky Luigart-Stayner; Styling: Fonda Shaia

Yield:

4 servings (serving size: 1 1/2 cups salad and 4 beet wedges)

Recipe from

Cooking Light

Nutritional 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

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)

Preparation

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.

Note:

March 1999
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