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
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
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. 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
ROASTED BEETS-AND-MANGO SALAD
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
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
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
MIXED SALAD WITH MANGO DRESSING
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
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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