Strawberry Mango Beet Salad Recipes

STRAWBERRY-MANGO MESCLUN SALAD

Steps:

• Place the sugar, oil, salt, and vinegar in a jar with a lid. Seal jar, and shake vigorously to mix.
• In a large bowl, mix salad greens, sweetened dried cranberries, strawberries, mango, and onion. To serve, toss with dressing and sprinkle with almonds.

STRAWBERRY MANGO SALAD

Steps:

• In a serving bowl, combine the salad greens, mango, strawberries and cranberries. In a small bowl, whisk the oil, sugar, vinegar and salt. Pour over salad; toss to coat. Sprinkle with almonds.

STRAWBERRY, MANGO & BEET SALAD

Steps:

• Toss salad greens with all remaining ingredients except dressing in large bowl.
• Add dressing just before serving; mix lightly.

BEET SALAD WITH MANGO

Steps:

• Preheat oven to 400 degrees. Line a large piece of aluminum foil with parchment paper. Place beets in center of parchment paper. Drizzle with oil, and season with salt and pepper. Bring aluminum foil together to completely enclose beets. Place on a baking pan, and roast until tender when pierced with the tip of a sharp knife, about 1 hour.
• Remove from oven, and let stand until cool enough to handle. Rub off skins, and discard. Trim root ends, thinly slice beets, and transfer to a platter.
• Pour rice vinegar into a small bowl. Season with salt, pepper, and sugar. Whisk to combine. Top beets with mango, and drizzle with vinegar mixture. Garnish with chervil. Serve.

STRAWBERRY AND MANGO SALAD

Steps:

• Place the almonds in a small, heated frying pan, and roast them for about 2 minutes. Once they start getting aromatic and turn golden brown, take off the frying pan and set aside.
• Place the salad of your choice and basil into a large bowl. Add chopped strawberries and mango and mix all to combine.
• Top with crumbled feta cheese and toasted flaked almonds and mix again to combine the ingredients well.

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.

BEET, TOMATO, AND STRAWBERRY SALAD

Steps:

• Whisk the vinegar, mustard, salt, and pepper in a large bowl. Continue whisking while adding the oil in a slow, steady stream, until the vinaigrette is smooth. Add the strawberries, tomatoes, and beets. Gently toss with your hands until everything is evenly coated. Serve immediately.