If you like something healthy with a little kick to it, this is a great recipe! It has some of my favorite ingredients (mangoes and beets) and serves 1 person. Habanero honey adds just the right flavor to the roasted beets salad
Ingredients
- 2 Beets (any color – I used one yellow beet and one red one)
- 1 yellow mango
- 1/3 cup of habanero honey (I got mine at Hadley’s just outside of palm springs)
- 1/4 cup of sherry vinegar
- 2 (2 TBSP unsalted butter), melted
- freshly ground pepper
- sea salt shaker
- 2 tbsp oil (i used olive)
- 1 watermelon radish
- 1 small handful of baby arugula
- 1 tablespoon of goat cheese
Directions for Spicy Beet Salad
- Wash the beets and cut off the stalks (If you want to use them, save them for later and make Beet Root and Greens Salad!)
- preheat your oven to 450 degrees
- Spray a baking dish with cooking oil
- Place beets on baking dish and roast for 45-60 minutes (you can check them with a fork, when the fork is able to puncture into the middle of the beet easily, they are finished
- Meanwhile, in a separate bowl, mix honey, radishes, vinegar, butter and 2 tbsp water
- when the beets are done, remove the skin and allow to cool. Cut them into small wedges and add to bowl
- Let beets marinate in the bowl for a while (you could probably even do this up to 24 hours, but I was hungry so I only did it for 20 min while my fish cooked)
- Arrange arugula on a plate, add beets, goat cheese, mango and watermelon radishes on top
- in small bowl, mix two tbsp of the beet marinade to 2 tbsp oil and whisk to create a dressing
- Drizzle dressing on top of the salad and top with salt and pepper
This was a great side dish to serve with my swordfish dinner last night. I love mango season!
Such a pretty salad and terrific when the temps are just so darn hot! Roasted beets, chix and honey chili-lime? I am sooooo coming to your house for dinner!