Roasted beets-and-mango salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Beets; (about 3/4 pound), |
| ; trimmed | ||
| ¼ | cup | Orange juice; divided |
| 2 | tablespoons | Lime juice; divided |
| ¼ | teaspoon | Black pepper; divided |
| 1 | tablespoon | Honey mustard |
| 2 | teaspoons | Olive oil |
| ⅛ | teaspoon | Salt |
| 6 | cups | Gourmet salad greens |
| 1 | cup | Diced peeled ripe mango; (about 1/2 pound) |
Directions
1. Preheat oven to 425›.
2. 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 ⅛ teaspoon pepper. Peel beets; cut each into 8 wedges. Toss beets with orange juice mixture.
3. Combine 2 tablespoons orange juice, 1 tablespoon lime juice, ½ 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. Yield: 4 servings (serving size: 1½ cups salad and 4 beet wedges).
CALORIES 109 (24% from fat); FAT 2.9g (sat 0.4g mono 1.9g poly O.4g); PROTEIN 3.3g; CARB 19.8g; FIBER 2.8g; Chol 0mg; Iron 1.8mg; Sodium 193mg; Calc 54mg
Recipe by: Cooking Light, March 1999 Converted by MM_Buster v2.0l.