Beet And Mango Salad With Curried Mango Dressing |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Magnificent. I love this salad. Got it from my Indian friend Kiran who is a fabulous cook. This is a main stay in her home and I can see why. Ingredients:
1 ripe mango pitted and peeled then cut into 1/2 inch chunks |
1/3 cup cider vinegar |
1 tablespoon dijon style mustard |
1 tablespoon honey |
1 teaspoon hot curry powder |
1 teaspoon salt |
1 teaspoon freshly ground black pepper |
1/2 cup extra virgin olive oil |
salad |
1-1/2 pounds fresh beets |
2/3 cup diced red onion |
12 cups bite sized pieces of mixed sturdy salad greens |
2 ripe mangoes peeled pitted and cut into long strips |
Directions:
1. In a food processor fitted with the metal blade combine 1 mango, vinegar, mustard, honey, curry powder, salt and pepper then process until smooth.
2. Add oil and process to blend.
3. Refrigerate until ready to use.
4. Heat oven to 400.
5. Tightly wrap 3 beets in each of 2 heavy duty foil packets then set in middle of preheated oven and bake for 1 hour.
6. Test for doneness by piercing with the point of a knife.
7. Remove from oven then open packets and when cool enough to handle peel beets and cut them into 3/4 inch chunks.
8. In a medium bowl toss beets with 1/4 cup of the dressing.
9. Add salt and pepper to taste.
10. Allow to stand at room temperature for 30 minutes.
11. Add onion and stir.
12. Mound greens on a platter.
13. Spoon beets onto greens.
14. Place mango strips over and around the beets.
15. Drizzle remaining dressing over all.
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