Beef & Mango Arugula Salad (veg, Gf) Recipe
fresh mango, cumin beets, red onions, bell peppers & cucumber over arugula with ginger mango vinaigrette
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Ingredients
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Salad Ingredients
Method
Preparation
- 1
Roast the Beets
Preheat the oven to 400°F (200°C). Wrap the beets in aluminum foil and roast for about 45-60 minutes until tender. Allow to cool, peel, and dice.
- 2
Prepare the Ginger Mango Vinaigrette
In a small bowl, whisk together 1/4 cup of olive oil, 2 tablespoons of apple cider vinegar, 1 tablespoon of fresh ginger (grated), 1 tablespoon of honey (or agave syrup), and salt and pepper to taste. Add the diced mango and blend until smooth.
- 3
Assemble the Salad
In a large bowl, combine the arugula, diced mango, roasted beets, red onion, bell pepper, and cucumber. Drizzle with the ginger mango vinaigrette and toss gently to combine.
- 4
Serve
Divide the salad among serving plates and enjoy!
