Best 6 Beet Salad With Mango Recipes

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Beet salad with mango is a delightful and colorful dish that combines the earthy sweetness of beets with the vibrant tang of mango. This salad is not only visually appealing but also packed with essential nutrients, making it a healthy and delicious choice. Whether you're looking for a light and refreshing side dish or a nutritious main course, this beet and mango salad is sure to satisfy your taste buds and leave you feeling refreshed and energized.

Here are our top 6 tried and tested recipes!

SALAD WITH MANGO AND BEETS



Salad with Mango and Beets image

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

lettuce washed and cut into bite-sized pieces
1 mango peeled and cubed
1 red onion peeled and sliced
2 tablespoons orange juice
2 tablespoons olive oil
salt
ground black pepper
1 beet cooked and cubed
sesame seeds

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 image

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7

2 pounds beets, about 7 medium, scrubbed
1 tablespoon extra-virgin olive oil
Coarse salt and freshly ground pepper
1/4 cup rice-wine vinegar
1 ripe mango, peeled, pitted and cut into 1/4-inch dice
1 pinch of sugar
Coarsely chopped fresh chervil, for garnish

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.

BEET SALAD WITH MANGO



Beet Salad with Mango image

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

5 beetroots
2 tbsp olive oil
1 pinch salt
ground pepper to taste
2 mangoes
1/4 cup rice vinegar
1 tsp sugar
1 shallots
1 tbsp fresh tarragon
aluminum foil
parchment paper

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

ROASTED BEETS-AND-MANGO SALAD



Roasted Beets-And-Mango Salad image

Make and share this Roasted Beets-And-Mango Salad recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

2 large beets, trimmed (about 3/4 pound)
1/4 cup orange juice, divided
2 tablespoons lime juice, divided
1/4 teaspoon black pepper, divided
1 tablespoon honey mustard
2 teaspoons olive oil
1/8 teaspoon salt
6 cups gourmet salad greens
1 cup diced peeled ripe mango (about 1/2 pound)

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.

Nutrition Facts : Calories 72.6, Fat 2.9, SaturatedFat 0.4, Sodium 126.5, Carbohydrate 12.1, Fiber 1.3, Sugar 9.7, Protein 0.9

STRAWBERRY, MANGO & BEET SALAD



Strawberry, Mango & Beet Salad image

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

1 pkg. (5 oz.) torn mixed salad greens
1 cup sliced strawberries
1 cup sliced cooked red beets
1 cup coarsely chopped pecans, toasted
1 fresh mango, peeled, chopped
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
1/4 cup KRAFT Raspberry Vinaigrette with Poppyseed Dressing made with Extra Virgin Olive Oil

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

MIXED SALAD WITH MANGO DRESSING



Mixed Salad with Mango Dressing image

I love the fruity taste of the mango dressing against the tanginess of the white onion in this salad. Best with grilled meat and fish.

Provided by Marilyn Delos Santos-Mones

Categories     Salad     Green Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 12

½ head lettuce, cut into bite-size pieces
1 medium green bell pepper, sliced
1 medium tomato, sliced and seeded
1 small white onion, sliced
1 ripe mango, peeled and pitted
½ cup water
⅓ cup extra-virgin olive oil
¼ cup freshly squeezed lemon juice
2 slices white onion, or to taste
2 tablespoons honey
2 teaspoons chopped fresh basil
salt and ground black pepper to taste

Steps:

  • Mix lettuce, bell pepper, tomato, and onion together in a bowl. Set salad aside.
  • Combine mango, water, oil, lemon juice, onion slices, honey, basil, salt, and pepper for dressing in an electric blender; blend until smooth.
  • Add some of the dressing to the salad to moisten. Serve with remaining dressing on the side; add according to preference.

Nutrition Facts : Calories 268.2 calories, Carbohydrate 25.7 g, Fat 19 g, Fiber 3.1 g, Protein 1.8 g, SaturatedFat 2.7 g, Sodium 51.4 mg, Sugar 20.5 g

Tips:

  • Choose ripe, flavorful beets: Look for beets that are firm and smooth, with deep red or purple coloring. Avoid beets that are bruised or have blemishes.
  • Roast the beets: Roasting the beets intensifies their flavor and makes them tender. To roast the beets, preheat your oven to 400°F (200°C). Toss the beets with olive oil, salt, and pepper. Wrap the beets in foil and roast for 45-60 minutes, or until tender. Let the beets cool slightly before handling.
  • Use a variety of greens: This salad is a great way to use up leftover greens. You can use any type of greens you like, such as arugula, spinach, kale, or romaine lettuce.
  • Add some crunch: To add some crunch to the salad, you can add some chopped nuts or seeds, such as walnuts, almonds, or sunflower seeds.
  • Make a tangy dressing: The dressing for this salad is made with olive oil, lemon juice, honey, and Dijon mustard. You can adjust the proportions of the ingredients to taste.
  • Serve immediately: This salad is best served immediately after it is made. The roasted beets will start to lose their color and flavor if they are stored for too long.

Conclusion:

Beet salad with mango is a delicious and refreshing salad that is perfect for summer. The roasted beets are tender and flavorful, and the mango adds a sweet and tropical touch. This salad is also very easy to make, and it can be served as a side dish or a main course. So next time you're looking for a healthy and delicious salad, give this beet salad with mango a try.

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