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BEET AND MANGO SALAD WITH CURRIED MANGO DRESSING This recipe came from an estate sale. I obtained it when I purchased the family collection from the McCord Estate in Dallas, Texas in 1984. 1 ripe mango pitted and peeled then cut into 1/2 inch chunks 1/3 cup cider vinegar 1 tablespoon Dijon style mustard 1 tablespoon honey 1 teaspoon hot curry powder 1 teaspoon salt 1 teaspoon freshly ground black pepper 1/2 cup extra virgin olive oil Salad: 1-1/2 pounds fresh beets 2/3 cup diced red onion 12 cups bite sized pieces of mixed sturdy salad greens 2 ripe mangoes peeled pitted and cut into long strips In a food processor fitted with the metal blade combine 1 mango, vinegar, mustard, honey, curry powder, salt and pepper then process until smooth. Add oil and process to blend. Refrigerate until ready to use. Heat oven to 400. Tightly wrap 3 beets in each of 2 heavy duty foil packets then set in middle of preheated oven and bake for 1 hour. Test for doneness by piercing with the point of a knife. Remove from oven then 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. Drizzle remaining dressing over all.



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