Roasted Beets-And-Mango Salad - cooking recipe

Ingredients

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

Preparation

Preheat oven to 425\u00b0.
Place the beets in a baking dish, and bake at 425\u00b0 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.
Combine 2 tablespoons orange juice, 1 tablespoon lime juice, 1/8 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.