Golden Beet & Mango Salad
Serve with 2014 Beach Blonde
Oh yes, this salad got Mr. Vino to eat beet greens. Score one for Mrs. Vino!!
1 lb. Golden beets with tops on (you may need an extra bunch of beet greens, depending on how leafy your beets are)
3 mangos, cubed (OR, use the yummy packages of presliced mangos from Costco and just cube them). Mangos are stinkers to peel and cut up.
½ C. rice wine vinegar (unseasoned)
3 T. Truffle Oil (Is great in this dish, but if you don’t have it the salad is still awesome)
3 green onions
¼ t. red pepper flakes
4T goat cheese
Remove the tops and the long spindly root from the beets. Place beets in boiling water. You will want to let them cook for about 40 minutes if they are big or about 10 minutes if they are baby beets—they are done when you can insert a fork almost half way into the beet. While the beets are cooking, wash the beet tops thoroughly. Mrs. Vino means REALLY thoroughly. Beet green are usually really muddy and gritty. Cut or break the stems of the leaves off and discard—leaving only the leafy tops that are filled with yummy antioxidants.
In a small bowl, whisk to combine the vinegar, truffle oil and pepper flake. Slice the green onions. Cube the mangos. Remove the beets from the water with a slotted spoon or tongs. Place the leafy beet tops in the boiling water for about 2 minutes. Then pull them out too, rinse and let them drain. Give them a rough chop to break them into manageable bites. Toss the greens with about ¼ of the dressing. Put on salad plates.
Peel the beets by rubbing the skins off with paper towels. Golden beets don’t stain as badly as red ones. Then cut in cubes about the same size as the mango pieces. Toss the remainder of the dressing with the beets, mangos, and green onions. Spoon beets on top of greens, then top with 1T of crumbled goat cheese. This recipe actually made Mr. Vino LOVE beets. Serves 4 as a salad. Add cooked chicken or shrimp and it serves 2 as a main course.