| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Servings |
person
|
Ingredients
- 2 tbsp extra virgin olive oil
- 3 beets any color
- 1 mango
- sea salt
- 1/4 C. rice vinegar
Ingredients
|
|
Instructions
- Wash and dry the produce.
- Preheat the oven to 450 degrees F.
- In a medium pot, boil some water. When it has come to a boil, add the beets.
- While the beets boil, dice the mango.
- Place diced mango in small glass bowl and cover with rice vinegar. Add chili powder to taste. Stir gently to combine.
- Place mango mixture in refrigerator to pickle.
- Drain beets and wipe skin off with a paper towel. Be careful not to burn yourself -they are hot.
- Drizzle olive oil in glass pan. Add beets and stir to coat with olive oil.
- Roast Beets for 35-40 minutes or until they can be punctured with a fork.
- Remove beets from oven and cool for a bit. When cool, transfer to cutting board and cut into small slices.
- Sprinkle beets with sea salt.
- Arrange beets on plate, and spoon mango over the top.
- Use the remainder of the vinegar mixture as a dressing for the dish.
