Instructions

Cook the Beets:

1. Cut off the stems and discard. On the stovetop, and in a medium saucepot, add water enough to cover the beets. Cover with a lid. Bring to boil and simmer for about 30 to 45 minutes or until beets are tender. I prefer them when a fork slides through easily. This step can be done the night before.
2. Drain the beets and allow to cool for a few minutes, or run them under cold water to speed up the process. Peel off skins. Chop the beets into bite-size pieces. Toss them into a mixing bowl.
3. Chill the beets for about 15 minutes, or pop them into your freezer to speed up the cooling process.

Make the Salad:

1. Add all the remaining ingredients into the mixing bowl with the beets.
2. Toss to combine. Taste, and adjust the salt to taste.
3. Chill the beets and mango salad for at least 30 minutes.

When Ready to Serve:

1. Lay a bed of fresh greens on a serving plate or platter. Spoon the beets and mango over the greens along with any remaining vinaigrette left behind in the bowl. Then serve.
2. Serves 2 to 3 servings