Roasted Beets-And-Mango Salad

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* Exported from MasterCook *

 

Roasted Beets-And-Mango Salad

 

Recipe By : Cooking Light, March 1999

Serving Size : 4 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 large beets -- (about 3/4 pound),

-- trimmed

1/4 cup orange juice -- divided

2 tablespoons lime juice -- divided

1/4 teaspoon black pepper -- divided

1 tablespoon honey mustard

2 teaspoons olive oil

1/8 teaspoon salt

6 cups gourmet salad greens

1 cup diced peeled ripe mango -- (about 1/2 pound)

 

1. Preheat oven to 425ø.

 

2. Place the beets in a baking dish, and bake at 425ø 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.

 

3. Combine 2 tablespoons orange juice, 1 tablespoon lime juice, 1/2

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: 1 1/2 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

 

Converted by MC_Buster. KES_02 Apr 99

 

 

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Karen S

ksonness