Ingredients for Roasted Beets And Mango Salad
- 1 pound beets
- 2 tablespoons orange juice
- 1 tablespoon lime juice
- 1/8 teaspoon black pepper
- Honey Mustard
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 5 ounces mixed salad greens
- 1 cup diced ripe mango
- aluminum foil
- 1 tablespoon Dijon mustard
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How to Make Roasted Beets And Mango Salad
- Preheat oven to 425°F (220°C).
- Wash and trim 1 pound of beets. Wrap each beet individually in aluminum foil.
- Place the foil-wrapped beets in a baking dish and roast for 1 hour and 10 minutes, or until tender when pierced with a fork.
- Remove beets from oven and let cool completely. Once cool, peel and cut each beet into 8 wedges.
- While beets are roasting, prepare the dressing: In a small bowl, whisk together 2 tablespoons orange juice, 1 tablespoon lime juice, 1/8 teaspoon black pepper, 1 tablespoon Dijon mustard, 2 tablespoons olive oil, and 1/4 teaspoon salt.
- In a large bowl, combine 5 ounces of mixed salad greens and 1 cup of diced ripe mango.
- Add the roasted beet wedges to the salad.
- Pour the dressing over the salad and toss gently to combine.
- Divide the salad evenly among 4 plates and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
38g
Fat
1g
Carbs
4g
