Mango Beet Salad Recipe
Mango Beet Salad is a vibrant, refreshing dish combining juicy mango, earthy beetroot, creamy avocado, crisp salad leaves, fresh coriander, and crunchy pumpkin seeds. Tossed in a zesty lime dressing, this colourful salad delivers a delicious balance of sweet, tangy, earthy, and fresh flavours—perfect for a healthy lunch, light dinner, picnic, or summer gathering.
Equipment
- 1 Sharp Chef’s Knife
- 1 Large Mixing Bowl
- 1 Small Bowl –
- 1 Whisk or Fork:
- 1 Food Storage Container –
- 1 Kitchen Gloves
Ingredients
- 2 Large Ripe Mangoes
- 3 Medium Beetroot
- 150 g Mixed Salad Leaves
- ½ Small Red Onion
- ½ Small Bunch Fresh Coriander
- 2 Tablespoons Pumpkin Seeds
- 1 Small Avocado
- Juice Of 1 Large Lime
- 3 Tablespoons Extra-Virgin Olive Oil
- 1 Teaspoon Honey Or Maple Syrup
- ½ Teaspoon Fine Sea Salt
- ¼ Teaspoon Freshly Ground Black Pepper
- 1 Teaspoon Lime Zest
Instructions
Step 1: Prepare The Beetroot
- Scrub the beetroot thoroughly and trim the tops.
- Roast at 200°C fan/220°C conventional for approximately 40–60 minutes, until tender.
- Allow the beetroot to cool completely.
- Peel and cut into bite-sized cubes.
- Alternatively, use ready-cooked beetroot.
Step 2: Prepare The Mango And Vegetables
- Peel the mangoes and remove the flesh from the stones.
- Cut the mango into evenly sized cubes.
- Thinly slice the red onion.
- Dice the avocado shortly before assembling.
- Chop the coriander and prepare the salad leaves.
Step 3: Make The Zesty Dressing
- Add the lime juice and zest to a small bowl.
- Pour in the olive oil.
- Add the honey or maple syrup.
- Season with salt and black pepper.
- Whisk for approximately 30 seconds until well combined.
- Taste and adjust the seasoning if needed.
Step 4: Assemble The Salad
- Place the mixed salad leaves in a large bowl.
- Add the cooled beetroot, mango, red onion and avocado.
- Scatter over the coriander.
- Drizzle with approximately two-thirds of the dressing.
- Gently fold everything together, taking care not to crush the mango or avocado.
Step 5: Finish And Serve
- Scatter the pumpkin seeds over the salad.
- Add the remaining dressing if needed.
- Garnish with extra coriander.
- Taste and adjust the seasoning.
- Serve the Mango Beet Salad immediately for the best texture.
Notes
- 🥭 Mango: Use ripe but firm mangoes so the cubes remain intact when tossed.
- ❤️ Beetroot: Cool the cooked beetroot completely before adding it to prevent wilting the salad leaves.
- 🍋 Dressing: Taste the lime dressing before serving and adjust the sweetness, acidity, and seasoning to your preference.
- 🥑 Avocado: Add the avocado just before serving and fold gently to prevent it from becoming mushy.
- 🌱 Pumpkin Seeds: Add them at the end to preserve their delicious crunch.
- ❄️ Storage: For the freshest texture, serve immediately. If storing leftovers, refrigerate in an airtight container and enjoy within 24 hours.
- 🌿 Serving: Keep the dressing separate if preparing the salad in advance, then toss just before serving.