Beetroot & mango salad with soft goat’s cheese

Beetroot & mango salad with soft goat’s cheese

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Cooking time

Prep: 15 mins No cook

Skill level

Easy

Servings

Serves 10 - 12

The classic cheese and root veg combo is updated with the edition of tropical fruit and a walnut and orange dressing

Nutrition and extra info

Additional info

  • Healthy
  • Vegetarian
Nutrition info

Nutrition per serving (10)

kcalories
147
protein
6g
carbs
13g
fat
8g
saturates
4g
fibre
3g
sugar
13g
salt
0.6g

Ingredients

  • 700g cooked beetroot, peeled and thinly sliced
  • 2 ripe mangoes
  • 200g soft goat's cheese
  • 80g bag rocket

For the dressing

  • 1 tbsp fresh orange juice
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 2 tbsp walnut oil

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Method

  1. Arrange the beetroot slices on a platter. Cut the mangoes either side of the flat stones, then peel and thinly slice the flesh. Lay the slices over the beetroot. Roughly crumble the goat’s cheese on top, then scatter over the rocket.
  2. Mix the orange and lemon juice, mustard and some seasoning in a small bowl. Whisk in the oil, then drizzle over the salad.

Recipe from Good Food magazine, July 2013

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