Beet And Mango Salad

Beet and Mango, sounds weird and absurd!!

Well, Beet Mango Salad totally, positively, absolutely WORKS! It’s like Autumn and Summer are taking a nice stroll in the park, holding hands, on a beautiful sunny afternoon in early September. It’s an uniquely innovative healthy and colourful dish that will allure you to finish it in one shot.


  1. 8 medium beets, cooked, peeled and cooled, cut into bite size pieces
  2. 1 ripe mango, peeled and diced
  3. 2 mini seedless cucumbers, finely diced
  4. 1/2 small red onion, finely chopped
  5. 1 jalapeño pepper, seeded and finely chopped
  6. 1/4 cup finely chopped parsley
  7. Vinaigrette
  8. The juice and zest of 1 orange
  9. The juice of 1 lime
  10. 3 tbsp extra-virgin olive oil
  11. 2 tbsp white balsamic vinegar
  12. 1 tbsp pure maple syrup
  13. 1 tsp Dijon mustard
  14. 3/4 tsp salt, I use Himalayan salt
  15. 1/4 tsp ground black pepper


  • Place the beets, mango, cucumbers, red onion, jalapeño pepper and chopped parsley in a large mixing bowl and combine all the ingredients for the vinaigrette in a separate bowl or measuring cup.
  • Whisk until well combined and nicely merged. Pour over the salad and toss gently to integrate.
  • Refrigerate for at least an hour to allow flavors to meld and intermingle.
  • This salad will keep well for 4-5 days under proper refrigeration.

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