Roasted Beets and Mango Salad, suggested by Heather

Roasted Beets and Mango Salad
Cooking Light, MARCH 1999

Yield

4 servings (serving size: 1 1/2 cups salad and 4 beet wedges)
Ingredients

* 2 large beets (about 3/4 pound), trimmed
* 1/4 cup orange juice, divided
* 2 tablespoons lime juice, divided
* 1/4 teaspoon black pepper, divided
* 1 tablespoon honey mustard
* 2 teaspoons olive oil
* 1/8 teaspoon salt
* 6 cups gourmet salad greens
* 1 cup diced peeled ripe mango (about 1/2 pound)

Preparation

Preheat oven to 425°.

Place the beets in a baking dish, and bake at 425° for 1 hour and 10 minutes or until tender. Cool beets. Combine 2 tablespoons orange juice, 1 tablespoon lime juice, and 1/8 teaspoon pepper. Peel beets; cut each into 8 wedges. Toss beets with orange juice mixture.

Combine 2 tablespoons orange juice, 1 tablespoon lime juice, 1/8 teaspoon pepper, mustard, oil, and salt. Combine the salad greens and diced mango. Drizzle with mustard mixture, and toss well to coat. Divide salad evenly among 4 plates, and top with beet wedges.
Nutritional Information

**I've made this one only once. To be honest, it was not my favorite way to use beets or mangoes, but that's not to say it was bad. It was good, but I had so many other recipes that I love for beets and mangoes individually, it could never compete.**

Suggested by Allison - Baked Beets

Baked Beets
from Jamie Oliver's The Naked Chef Takes Off

1 lb fresh raw beets, scrubbed (I cut them up a bit as it says golf-ball sized and mine weren't)
10 clovers garlic, squashed and peeled
a handful fresh oregano, leaves picked from stems
salt and pepper
a good glug balsamic vinegar (it says 10 Tbsp, I didn't use nearly that much)
a good glug olive oil (same story -- it says 6 Tbsp.)

Preheat the oven to 400 degrees. Tear off around 5 feet of aluminum foil and fold it in half to give double thickness. Place beets in the middle of the foil and everything else on top, folding the bottom up some before adding the liquids. Then seal the foil around the beets. Put on a baking sheet, place in the oven, and cook around an hour, until tender.

Beet Burger, by Jenifer

Beet Burger
1 tbl finely grated raw beet
1/2 c cooked oats
1 c uncooked oats
1/2 c coarsely ground walnuts
1/4 c coarsely ground almonds
2 tbl sesame seeds
1 tbl instant veggie broth
1/4 c minced green pepper
1/4 c minced celery
1/4 c minced onion
1 tsp dried basil
1/4 tsp dried thyme
1/4 tsp ground sage
1/4 tsp mustard powder
2 tbl soy sauce
1 tbl nutritional yeast (this is optional)

Mix all ingredients together and form into patties...can be cooked on the grill!

*Hmmmm, I wonder who might like these?*

Beet Salad, by Jenifer

Beet Salad:
1 1/2 lbs small beets1/2 vinegar4 green onions (chopped)1/2 c. diced celery1/2 c. green pepper, diced1/2 c. chopped walnuts2 cloves garlic, minced1/3 c. walnut oil 3 tbl. rasperry vinegarsalt, pepper
~Scrub beets- remove tops and ends
~In ~saucepan put beets, vinegar, and enough water to cover;cook until tender (drain)
~When beets are cool enough to touch- remove skins (under running water)
~Cut into 1/2" cubes and combine with remaining ingredients- allow to marinate at room temp tor 2 hours
~Serve on bed of lettuce