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.

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.

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.