Beets are the reason I wish we had planted a garden this year. We had snow and frost well past the date we should have been planting. I guess we will be hitting up the farmer’s market for some garden fresh goodies!
I am fascinated by the fact that my kids didn’t complain about the spinach or beets in this salad..they were grumping over the mango. The mango?? Yeah, weird. I didn’t even tell them that the vinaigrette on the salad was full of pureed mango because they liked it. I wasn’t intentionally with holding that tidbit, they just didn’t ask.
Spinach Salad with Mango and Roasted Beets
10 ounces baby spinach
1/2 large mango, peeled and diced
1 large beet, roasted, peeled, and diced*
1/4 cup toasted almonds
1 large mango, peeled and cut into chunks
1 lime, zested and juiced
1 tablespoon chopped cilantro
1 teaspoon sugar
1/3 cup seasoned rice vinegar
1 teaspoon honey mustard
1 cup vegetable oil
salt and pepper to taste
*To roast a beet, scrub off the dirt and roast at 400 degrees for one hour. Remove from oven and cool until you can touch it. The skin will peel easily under cool water or use a paring knife to gently remove the skin.
In a food processor, puree mango with lime zest, lime juice, cilantro, sugar, rice vinegar, and honey mustard. Slowly drizzle in the vegetable oil while the food processor is running. Salt and pepper to taste. Makes approximately 2 1/2 cups of vinaigrette. Refrigerate up to 3 weeks.
In a large salad serving bowl, gently toss spinach, mango, beets, and almonds. Serve onto individual plates and drizzle mango vinaigrette over each serving.