Beet and Mango Salad with Curried Mango Dressing
8   servings
1   ripe mango, pitted and peeled, cut into 1/2-inch chunks
1/3 cup  cider vinegar
1 Tbsp  Dijon-style mustard
1 Tbsp  honey
1 tsp  hot curry powder
  salt and pepper to taste
1/2 cup  olive oil, extra-virgin preferred
1-1/2 lb.  (6 medium) beets, tops trimmed to no less than 2 inches from root
2/3 cup  diced red onion
12 cup  bite-sized pieces of mixed sturdy salad greens, such as watercress,
  frisee and romaine
2   ripe mangoes, peeled, pitted and cut into long strips
Prepare salad dressing: In a food processor fitted with the metal blade, combine 
1 mango, vinegar, mustard, honey, curry powder, salt and pepper. Process until 
smooth. Add oil and process to blend. Refrigerate until ready to use. 
Prepare the salad: Heat oven to 400 degrees. Tightly wrap 3 beets in each of 2 
heavy-duty foil packets. Set in middle of preheated oven and bake until tender, 
about 1 hour. Test for doneness by piercing with the point of a knife. Remove 
from oven, 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. 
Presentation: Mound greens on a platter. Spoon beets onto greens. Place mango 
strips over and around the beets. Serve immediately, passing the remaining 
dressing and a pepper mill at the table. 
Nutritional information per serving 193 calories 14 grams fat 1.9 grams 
saturated fat no cholesterol 136 milligrams sodium 65 percent calories from fat. 
Adapted from "Pamela Morgan's Flavors" by Pamela Morgan and Michael McLaughlin. 
(ID: 81283) Mirror: Sun, Jul 7, 2002

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