It’s mango season and how about a refreshing salad. I got the inspiration for this salad after I attended a wedding back in December.
The salad is very easy to prepare and the dressing just brings it home.
The ingredients needed are just a handful. The majority of the time will be used in cooking the beets but that’s totally worth it.
I love this salad so much that I make it twice every week. It’s a great way to enjoy beets. Dare I say even my 5 and 4 year olds are eating the beets. Yay!
To cook the beets, clean them first then trim the root and stem. Then add in a sufuria and cover with water. Bring the water to a boil then let it simmer for 25-30 minutes. This time will differ depending on the size of the beetroot. Alternatively, you can coat with some little oil, wrap with aluminium foil and bake in the oven for 45 minutes until done. The beets are ready when you can easily poke with a knife.
Now to make the dressing. In a jar combine the honey, apple cider vinegar, olive oil, salt, black pepper and mint. Close the jar then shake to emulsify. The apple cider vinegar can be replaced with lemon juice.
In a bowl combine the mango and beet cubes, toss and drizzle over the dressing and more fresh mint leaves. Serve and enjoy.
Minty mango and beets salad.
Do give this recipe a try.