Beet and Mango Salad with Walnuts
Servings 4
Beet and Mango Salad with Walnuts is an appetizer salad featuring a fusion of savoury and sweet flavours, enhanced with a delicate dressing.
Ingredients
- 4 cups bite size pieces of mixed lettuces 4 cups is about a large bowlful of lettuce pieces
- 8 medium cooked beets, peeled and cooled Beets are called "beetroot" in the UK
- 1 mango, peeled and thinly sliced
- ¼ cup chopped walnuts
- ½ cup pomegranate seeds These are optional but I love the colour they add.
- For the dressing:
- 2 tablespoons good Balsamic Vinegar
- 1 tablespoon olive oil
- 1 teaspoon runny honey
- a generous pinch of salt
- freshly ground pepper
Instructions
- Put the lettuce and half the walnuts in a bowl.
- Shake the Balsamic Vinegar, Olive Oil, honey, salt and pepper together in a jar.
- Drizzle half the dressing over the salad and toss.
- Divide the dressed lettuce and walnuts between 4 medium plates.
- Cut the beetroot into slices or small chunks, depending on what you prefer.
- Arrange the beetroot and mango slices on top of the dressed lettuce and walnuts.
- Scatter the salads with the remaining walnuts and the pomegranate seeds.
- Serve with the remainder of the dressing on the side.
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