Have you ever tried a mango? Its one of those fruits I never knew about until I was older. They are delicious! This is an old “Martha Stewart” recipe from many years ago. I love beets, don’t even attempt to use canned beets! Fresh is the way to go. I think you’ll really enjoy this salad. Beet Salad with Mangos
Serves 6
2 pounds beets (about 7 medium), scrubbed
1 tablespoon extra-virgin olive oil
salt and pepper
1/4 cup rice-wine vinegar
1 ripe mango, peeled, pitted and cut into 1/4 inch cubes
pinch of sugar
1. Preheat oven to 400 degrees. Place beets in center of aluminum foil. Drizzle with oil, and season with salt and pepper. Bring aluminum foil together to completely enclose beets. Place on a baking sheet, roast until tender when pierced with the tip of a knife, about 1 hour.
2. Remove from oven and let stand until cool enough to handle. Rub off skins, and discard. Thinly slice beets, and transfer to bowl.
3. Pour rice-wine vinegar into a small bowl. Season with salt, pepper and sugar. Whisk to combine. Top beets with mango, and drizzle with vinegar mixture.

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