Roasted Beets-and-Mango Salad

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.