Beet and Mango Salad with Citrus Dressing
Experience a burst of fresh and vibrant flavors with our Beet and Mango Salad with Citrus Dressing recipe. This tantalizing salad brings together the earthiness of roasted beets, the sweetness of juicy mangoes, and a mix of crisp greens for a delightful combination of textures and tastes. The citrus dressing, infused with the zesty notes of orange and lemon, adds a tangy and refreshing twist that perfectly complements the ingredients. Topped with sliced almonds, pumpkin seeds or pistachios for a satisfying crunch and vegan feta cheese for a creamy finish, this salad is a true celebration of colors and flavors. Get ready to savor each mouthwatering bite and embark on a culinary adventure with our Beet and Mango Salad with Citrus Dressing.
Ingredients
For the salad:
- 2 large beets, roasted and cubed
- 2 ripe mango, peeled and diced
- 1/4 cup chopped pistachios (almonds or pumpkin seeds)
- 1/4 cup crumbled vegan feta (optional)
- mixed greens, baby greens
For the citrus vinaigrette
- 3 tablespoons orange juice
- 1 tablespoon lemon juice
- 4 tablespoons extra-virgin olive oil
- 1 teaspoon Dijon mustard (or use 1 tablespoon minced shallot)
- 1 tablespoon maple syrup
- 1/8 teaspoon salt
Instructions
- Preheat your oven to 400°F (200°C). Wash the beet thoroughly and wrap it in aluminum foil. Place it on a baking sheet and roast in the oven for about 40-45 minutes, or until the beet is tender when pierced with a fork. Once roasted, remove the beet from the oven and let it cool. Once cooled, peel the skin off and slice the beet into bite sized cubes.
- In a small bowl, whisk together the orange juice, lemon juice,, olive oil, Dijon mustard or shallot, maple syrup, salt, until well combined. This is your citrus vinaigrette.
- In a large salad bowl, combine the arugula and baby greens mix, roasted beet slices, diced mango, chopped pistachios (or almonds /pumpkin seeds), and crumbled vegan feta cheese, Toss gently to combine.
- Drizzle the citrus vinaigrette over the salad and toss gently to coat all the ingredients.
- Serve the Arugula and Baby Greens Salad with Citrus Vinaigrette immediately and enjoy!