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

1. 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!)
2. preheat your oven to 450 degrees
3. Spray a baking dish with cooking oil
4.  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
5. Meanwhile, in a separate bowl, mix honey, radishes, vinegar, butter and 2 tbsp water
6. when the beets are done, remove the skin and allow to cool. Cut them into small wedges and add to bowl
7. 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)
8. Arrange arugula on a plate, add beets, goat cheese, mango and watermelon radishes on top
9. in small bowl, mix two tbsp of the beet marinade to 2 tbsp oil and whisk to create a dressing
10. 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!