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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.

Beet and Mango Salad

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.
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Salad
Cuisine global vegetarian
Servings 2

Ingredients
  

  • 2 medium beets
  • 1 large mango
  • handful of salad greens
  • 2 tbsp coarsely chopped walnuts
  • 1 lemon
  • 1/4 tsp ground ginger
  • 1/2 tsp ground black pepper
  • 1/4 tsp salt

Instructions
 

  • Slice the tops and tails of the beets. Wash and scrub well.
  • Cut into halves. Place in a small pressure cooker with around 1 cup water.
  • Cover the cooker lid with the weight. After 3 whistles, reduce flame to minimum and allow to cook for 12-15 minutes. Once cooled, open the cooker, remove cooked beets with a slotted spoon. Keep aside.
  • To the remaining cooking liquid, add ginger, black pepper salt and simmer for 4-5 minutes until reduced to 1/2 the volume, and the liquid is thicker. This needs some attention as the liquid can quickly dry out and start burning. Strain into a cup. Once cooled to room temperature. squeeze juice of 1 lemon into this. This is the dressing for the salad.
  • Peel the cooked beets by tugging the peels off. Cut into bite sized pieces. Peel and chop the mango into similar bite sized pieces.
  • In a platter or two plates, layer some coarsely torn salad greens at the base. Scatter the beet and mango chunks over the greens. Sprinkle some walnuts over the top, reserving some for garnish.
  • Drizzle the beet dressing over the salads. Toss them well until they are a red, juicy mess and tuck in! Serve chilled or at room temperature.

Notes

This is a vegan salad. If you like, you can add crumbled feta cheese, the salty taste of which will provide a delicious contrast to both the beet and the mangoes.
Pressure cooking is the fastest way to cook beetroots. It takes almost an hour to cook this tough root vegetable in a stove top pan using the boiling method. You can also used canned beets instead. When you pressure cook beets, cook at least double the quantity than what you need for a recipe. That way you can use them for another salad in the week, or in any other recipe like this beetroot sambar

Ever made a salad using rice? You must try this cold rice salad with mango and coconut.

Use ripe, sweet mangoes for this salad. I’ve used the South Indian variety of Banganapalli which is a big sized fruit, with generous sweet flesh.
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