This recipe for a beet and mango salad is not just a visual feast with its contrasting colours, but also a treat for the tastebuds.
I’m back home after nearly a month of being out and slowly limping back into the old schedule. While most of the laundry has been attacked with a vengeance, the suitcases still need to be emptied completely and put away, something that I keep postponing under there is the threat of a guest visiting home. I’ve shopped for a few delightful ingredients from Sikkim and I can’t wait to share them in a post with you, so if you haven’t subscribed to my mailing list yet, find that box in the sidebar and do so right away, will ya?
It also means getting back into the kitchen and cooking meals after nearly a month of being with my sister and mother, and then our holiday to Sikkim and Darjeeling. There’s a lot to write about – our trip itinerary, the experiences we had in the quaintly beautiful West Sikkim homestay, the crazy mess that Darjeeling has turned into, etc. but there’s also a lot of work to dive headlong into.
I thought I’ll break the lull on my blog with this delicious and pretty looking salad that I made for lunch today. It uses seasonal Banganapalli mangoes that are almost about to say goodbye for 2017. So there is the urgency of sharing it on the blog now and nudging you guys to try it out.
Also try: Vegan Lettuce Wraps with Mango and Tofu
The dull sweetness of the beets and the full blown sugary sweetness of these perfectly ripened mangoes combine nicely in this beet and mango salad. For this salad, I’ve made a unique dressing that contains the reduced cooking liquid leftover from cooking the beets. Reason being, I didn’t want the nutrients of the beetroots to escape in the cooking liquid. For a change, this dressing has no oil used, but just a mix of the beet cooking juices and lemon juice to add a tartness to what is essentially a sweet salad.
Love beets? Try Beet chips – Beetroots can be made into addictive chips, with barely any oil, in the oven or airfryer.
Other serving suggestions for beet and mango salad – Thinly slice a baguette. Toast until crisp. Brush with extra virgin olive oil. Spoon some of this salad on each slice. Top with crumbled feta.
Try out this salad while mangoes are in season and let me know if you enjoyed this unique combination. You can also substitute mangoes with any other ripe seasonal fruits like apricots, or use fruits preserved in water, not syrup.
Use of the beet cooking liquid gives the salad an intense beet flavour, cut through just right with the lemon juice. You wont miss the olive oil in the dressing at all.