Roasted Beets-And-Mango Salad

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Roasted Beets-And-Mango Salad Ingredients

2 lg Beets; (about 3/4 pound),	1 tb Honey mustard
; trimmed	2 ts Olive oil
1/4 c Orange juice; divided	1/8 ts Salt
2 tb Lime juice; divided	6 c Gourmet salad greens
1/4 ts Black pepper; divided	1 c Diced peeled ripe mango;

Instructions for Roasted Beets-And-Mango Salad

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 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 Recipe by: Cooking Light, March 1999 Converted by MM_Buster v2.0l.

Main Ingredient: BeetsCuisine: Uncategorized

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