Roastedbeetsandmangosalad Recipes

ROASTED BEETS-AND-MANGO SALAD

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.

BEET SALAD WITH MANGO

Steps:

• Preheat the oven to 205°C/400°F or the outdoor grill.
• Prepare the beets.
• Place a sheet of parchment paper on top of a similarly sized piece of aluminum foil, then place the beets in the centre of the parchment paper.
• Drizzle with oil, then add salt and pepper to taste.
• Fold the aluminum foil / parchment paper over the beets to enclose them, then place the packet on a baking sheet and roast it in the middle of the oven for about 1 h.
• The beets can be pierced, through the foil on the top of the packet, to check for doneness.
• Alternatively, the beets may be cooked on an outdoor grill.
• Remove the beets from the oven, let them cool down about 10 min, then rub off the skins and discard them.
• Cut the beets into small cubes of about 7 mm and put them in a salad bowl or on a platter.
• Cut the mangoes in half without peeling them, slicing them near, and on each side of the large oval pit.
• Using a knife, make check pattern incisions (about 1 cm wide) in the flesh without cutting through the skin.
• Gently press the scored halves to turn them inside out, then cut off the cubes of fruit from the peel.
• Peel and trim the rest of the fruit off the pit.
• Add the mango cubes to the beets, but without tossing them together (otherwise the whole salad will turn red).
• Pour the vinegar in a small bowl.
• Season with salt and pepper to taste, add the sugar, then whisk to combine.
• Finely chop the shallot, add it to the bowl then pour the vinaigrette over the salad.
• Garnish with the chopped tarragon and serve.

ROASTED BEET SALAD WITH ORANGE VINAIGRETTE

Steps:

• Preheat oven to 425°. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake 50-60 minutes or until tender. Remove foil; cool completely. Peel beets and cut into wedges., In a small bowl, whisk oil, orange zest, orange juice, vinegar, honey, mustard, salt and pepper until blended; stir in 1 tablespoon tarragon. In a large bowl, combine spinach, salad greens and remaining tarragon. Drizzle with vinaigrette and toss gently to coat., Transfer to a platter or divide among 12 salad plates. Top with orange sections and beets; sprinkle with cheese and walnuts. Serve immediately.

ROASTED BEET SALAD

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Wrap beets loosely in aluminum foil and place on a rimmed baking sheet.
• Roast in the preheated oven until easily pierced with a knife or skewer, 50 to 60 minutes. Unwrap and cool until easily handled, about 10 minutes. Peel beets and cut into chunks.
• Mix vinegar and maple syrup together; season with salt and pepper. Pour over beets. Refrigerate until beets absorb the flavors, at least 1 hour. Serve cold.