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)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 109
  • Calories from fat: 24%
  • Fat: 2.9g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.4g
  • Protein: 3.3g
  • Carbohydrate: 19.8g
  • Fiber: 2.8g
  • Cholesterol: 0.0mg
  • Iron: 1.8mg
  • Sodium: 193mg
  • Calcium: 54mg

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

  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.
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