1 ripe mango pitted and peeled then cut into 1/2 inch chunks
1/3 cup cider vinegar
1 tablespoon Dijon style mustard
1 tablespoon honey
1 teaspoon hot curry powder
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil
Salad:
1-1/2 pounds fresh beets
2/3 cup diced red onion
12 cups bite sized pieces of mixed sturdy salad greens
2 ripe mangoes peeled pitted and cut into long strips
1/3 cup cider vinegar
1 tablespoon Dijon style mustard
1 tablespoon honey
1 teaspoon hot curry powder
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil
Salad:
1-1/2 pounds fresh beets
2/3 cup diced red onion
12 cups bite sized pieces of mixed sturdy salad greens
2 ripe mangoes peeled pitted and cut into long strips
In a food processor fitted with the metal blade combine 1 mango, vinegar, mustard, honey, curry powder, salt and pepper then process until smooth. Add oil and process to blend. Refrigerate until ready to use. Heat oven to 400. Tightly wrap 3 beets in each of 2 heavy duty foil packets then set in middle of preheated oven and bake for 1 hour.Test for doneness by piercing with the point of a knife. Remove from oven then open packets and when cool enough to handle peel beets and cut them into 3/4 inch chunks. In a medium bowl toss beets with 1/4 cup of the dressing. Add salt and pepper to taste. Allow to stand at room temperature for 30 minutes. Add onion and stir. Mound greens on a platter. Spoon beets onto greens. Place mango strips over and around the beets. Drizzle remaining dressing over all.
