Roasted Beets-And-Mango Salad

READY IN: 1hr 10mins
Recipe by dicentra

Cooking Light. How pretty would this be?! :)

Top Review by Emily Elizabeth

Absolutely delightful! I wasn't sure I would like the dressing, but that was my favorite part! I used the juice from the mango (squeesed from the flesh around the seed) in place of orange juice. I also added avocado and sliced eggs. Thank you for posting such refreshing summer salad!

Ingredients Nutrition

  • 2 large beets, trimmed (about 3/4 pound)
  • 14 cup orange juice, divided
  • 2 tablespoons lime juice, divided
  • 14 teaspoon black pepper, divided
  • 1 tablespoon honey mustard
  • 2 teaspoons olive oil
  • 18 teaspoon salt
  • 6 cups gourmet salad greens
  • 1 cup diced peeled ripe mango (about 1/2 pound)


  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.
  3. Combine 2 tablespoons orange juice, 1 tablespoon lime juice, and 1/8 teaspoon pepper.
  4. Peel beets; cut each into 8 wedges. Toss beets with orange juice mixture.
  5. Combine 2 tablespoons orange juice, 1 tablespoon lime juice, 1/8 teaspoon pepper, mustard, oil, and salt.
  6. Combine the salad greens and diced mango. Drizzle with mustard mixture, and toss well to coat.
  7. Divide salad evenly among 4 plates, and top with beet wedges.

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