4 medium-sized fresh beetroots, leaves and stems removed.
1/2 cup chopped red onion
1 bunch watercress, large stems removed
1 small bunch chicory
2 small heads lettuce
2 peeled and sliced (strips) ripe Mangoes
Mango Vinaigrette:
1/4 cup Cider Vinegar (Non-Alcoholic)
1 tablespoon Honey Mustard
1/2 teaspoon Curry Powder
1 tablespoon fresh Lime Juice
1 peeled, seeded, and chunked ripe Mango
Pinch Salt
Freshly ground black Pepper to taste
Method:
All of the ingredients for the Vinaigrette can be added to a food processor or blender.
Process with a steel blade, or blend until smooth.
Cook the Beets in boiling water for 30 minutes & drain.
When they have cooled enough to permit handling, peel and chop into small cubes.
Toss the Beetroots with the red Onions and 3 tablespoons of the Vinaigrette. Set aside.
On a medium-sized serving platter, arrange the lettuces on the outside of the plate.
Place the Watercress in the centre of the platter and spoon the Beets and Onions over it.
The Mango strips can be arranged around the Beets.
Transfer the remaining dressing to a serving bowl and serve on the side with the salad.
Chef's Tip: Presentation is just as important as cooking the Dish. Take time and present the dish with all your Love & Passion for Cooking.
Although the combination of Mangoes and Beetroots may seem strange, they taste wonderful together.
The green of the Lettuces, the dark pink of the Beetroots, and the Orange of the Mango makes a spectacular presentation.
The beetroots and the vinaigrette can be prepared and refrigerated up to two days in advance.
Tips: All those who are from the Kenyan Coast will understand the quality, taste and Class of a Mango from Malindi. (All these Pakistani & Indian Mangoes don’t stand a chance against it.)
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