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.

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