Fresh Mango & Beet Salad


    Servings: 12
    PREP TIME: |Cook Time:
    Recipe Categories: Salad, Foodservice


    Mango Dressing (Makes 2 cups, 3 ounces)
    10 ounces fresh mango puree
    2 ounces fresh lime juice
    1 ounce white balsamic vinegar
    4 ounces olive oil
    Salt to taste(no black pepper)
    Avocado-Chive Oil (Makes about 1/2 cup)
    5 ounces avocado oil
    1 ounce fresh chives, roughly chopped
    Mango Beet Salad Mix
    16 ounces roasted beets, small-medium dice
    16 ounces Fresh Mango, small-medium dice
    2 tablespoons parsley, minced
    1 ounce Crispy Onions, minced
    3 ounces Mango Dressing
    Salt to taste
    12 ounces goat cheese crumbles
    Crispy onions, for garnish
    Micro greens, for garnish
    Freshly ground black pepper


    For Mango Dressing: Combine first four ingredients in blender. Drizzle in olive oil to emulsify. Add salt to taste. Reserve 3 ounces for Salad Mix. For Avocado-Chile Oil: Heat avocado oil to 250 degrees F but not hotter than 300 degrees F. Place fresh chives (rough cut) in blender, and add hot oil; blend immediately. Strain with fine chinois and cool in ice bath immediately to hold color and flavor. Add salt to taste. To assemble salads: Mix all Salad Mix ingredients together and toss with 3 ounces Mango Dressing. In the center of each salad plate, lightly press about 3 ounces Mango Beet Salad Mix into a 3-inch diameter ring mold; remove ring. Layer on top of each salad: 1 ounce goat cheese crumbles, 2 to 4 pieces of Crispy Onions and 10 pieces of micro greens. Swirl 2 tablespoons Mango Dressing around stack and dot the plate with ½ teaspoon Avocado-Chive Oil. Finish with freshly ground black pepper.

    Source: Chef  Dave Woolley
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