Mango Beet Salad
I love beets in any season, but I especially love them in the spring! This salad combines them with sweet mangoes, arugula and some vegan feta for a flavorful and delicious side dish or light main dish. This would be the perfect addition to your Easter meal for something colorful and healthy!
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
- To cook the beets, place them in the top of a steamer basket over boiling water and place a lid on. Cook for about 15 minutes or until the beets are tender.
- Remove the beets and spread them out on a plate. Chill them in the refrigerator until cool, about 30 minutes.
- When the beets have cooled, combine them with all of the rest of the ingredients in a bowl, and mix together until everything is well distributed.
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- Heart Healthy
- Side Dish