Beet Salad With Mango Recipes
SALAD WITH MANGO AND BEETS
Beets are flavorful sweet and nutritious root vegetables. They are perfect in salads to add depth to the meal. This recipe for Salad with Mango and Beets takes only 20 minutes to prepare and has only 270 calories per serving. This dinner for two is guarantee to sign to the senses. Ingredients include lettuce of your choice, cubed mango, sliced purple onion, orange juice, olive oil, salt, ground black pepper, cubed beets, and sesame seeds.
Provided by Madeleine Cocina
Categories Salads
Time 20m
Number Of Ingredients 9
Steps:
- Serve the lettuce, mango and onion on a plate.
- Mix the orange juice, oil, and a pinch of salt and black pepper in a small bowl.
- Pour the dressing on the lettuce, mango, and onion. Toss well. Add the beet and sprinkle sesame seeds on everything.
Nutrition Facts : Calories 270 calories, Carbohydrate 31 grams, Fat 16 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 440 milligrams, Sugar 22 grams
BEET SALAD WITH MANGO
Beet Salad with Mango. Beets' distinctive earthy flavour is enhanced here by roasting. Beets are an excellent source of potassium and vitamin A.
Provided by SOSCuisine
Categories Salads
Number Of Ingredients 11
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.
Nutrition Facts : Calories 190 calories/serving, Fat 7
STRAWBERRY, MANGO & BEET SALAD
Add a fresh and fruity twist to the classic plate of mixed greens with the Strawberry, Mango & Beet Salad recipe. Mixed greens get a dressing up in the Strawberry, Mango & Beet Salad recipe-and so does your meal!
Provided by My Food and Family
Categories Home
Time 15m
Yield 10 servings, 1 cup each
Number Of Ingredients 7
Steps:
- Toss salad greens with all remaining ingredients except dressing in large bowl.
- Add dressing just before serving; mix lightly.
Nutrition Facts : Calories 150, Fat 11 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g
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