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.