Beetroot & mango salad with soft goat’s cheese
- Mary Cadogan
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Serves 10 - 12
Easy
Prep: 15 mins
No cook
A star rating of 5 out of 5.2 ratingsRate
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The classic cheese and root veg combo is updated with the addition of tropical fruit and a walnut and orange dressing
Healthy
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
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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Nutrition: per serving (10)
-
kcal147
-
fat8g
low
-
saturates4g
-
carbs13g
-
sugars13g
-
fibre3g
-
protein6g
-
salt0.6g
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Method
-
step 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.
-
step 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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A star rating of 5 out of 5.2 ratings
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