Beetroot & mango salad with soft goat's cheese
Ingredients
- Step 1 700g cooked beetroot , peeled and thinly sliced
- Step 2 2 ripe mangoes
- Step 3 200g soft goat's cheese
- Step 4 80g bag rocket
- Step 5 1 tbsp fresh orange juice
- Step 6 1 tbsp lemon juice
- Step 7 1 tsp Dijon mustard
- Step 8 2 tbsp walnut oil
Calories: 147
Carbohydrate: 13 g
Protein: 6 g
Fat: 8 g
Cook time: 15 minutes
Prep time: 15 minutes
Total time: 30 minutes
Servings: 12
TAGS
Side Dish
Starter
British
1 of 5-a-day
10-30 minute
200 kcal or less
Al fresco
Entertaining
Folate
For a crowd
Good for you
Low fat
Lunch box
Mary Cadogan
Quick
Side salad
summer
Vegetarian
Directions
- Step 1 Arrange the beetroot slices on a platter. Cut the mangoes either side of the flat stones, then peel and thinly slice the flesh. Lay the slices over the beetroot. Roughly crumble the goat's cheese on top, then scatter over the rocket.
- Step 2 Mix the orange and lemon juice, mustard and some seasoning in a small bowl. Whisk in the oil, then drizzle over the salad.