Beet and Mango Salad with Curried Mango Dressing

[Guest guest]

Beet and Mango Salad with Curried Mango Dressing

 

Dressing:

1 ripe mango, pitted and peeled, cut into 1/2 inch chunks

1/3 cup cider vinegar

1 tablespoon Dijon style mustard

1 tablespoon honey

1 teaspoon hot curry powder

salt and pepper to taste

1/2 cup olive oil, extra virgin preferred

 

Salad:

1 1/2 pounds beets, tops trimmed to no less than 2 inches from root

2/3 cup diced red onion

12 cups bite sized pieces of mixed sturdy salad greens, such as watercress,

frisee and romaine

2 ripe mangoes, peeled, pitted and cut into long strips

 

Prepare salad dressing: In a food processor fitted with the metal blade, combine

1 mango, vinegar, mustard, honey, curry powder, salt and pepper. Process until

smooth. Add oil and process to blend. Refrigerate until ready to use. Prepare

the salad: Heat oven to 400F. Tightly wrap 3 beets in each of 2 heavy duty foil

packets. Set in middle of preheated oven and bake until tender, about 1 hour.

Test for doneness by piercing with the point of a knife. Remove from oven, open

packets and when cool enough to handle, peel beets and cut them into 3/4 inch

chunks. In a medium bowl, toss beets with 1/4 cup of the dressing. Add salt and

pepper to taste. Allow to stand at room temperature for 30 minutes. Add onion

and stir. Mound greens on a platter. Spoon beets onto greens. Place mango strips

over and around the beets. Serve immediately, passing the remaining dressing and

a pepper mill at the table.