Beetroot Mango Feta Salad

Recipe: Beetroot Mango Feta Salad

Beetroot Mango Feta Salad is a colourful, appetizing and filling summer salad. Ginger Lemon Dressing adds a bit of a kick. An excellent light meal option as both beetroot and mango are not only super delicious but filling too. The sweetness of both is offset by the tangy and salty feta. Perfect combination. Whenever I make this salad hubby will comment “odd combinations but delightful taste”. Another salad that I love as a light but filling meal is Beetroot Orange Salad.

Memories

I remember my house help back in Mombasa would always help me to sort the vegetables and fruits on my market day. Yes I had a market day… every Tuesday I would go the the market around 8 a.m. with my two kikapus. Kikapu is a basket in kiswahili and the one I had was hand weaved using sisal. No need for plastic bags. One day I heard my house help Rachel comment in kiswahili “this lady loves beetroot, she buys it every week”! And she is right. I love beetroot and tend to add it in anything that I can. While I don’t mind raw beetroot in salads or juices, I much prefer the cooked ones.

Sharing This Recipe With Foodies_Redoing Old Posts

This Beetroot Mango Feta Salad recipe was first posted on my blog on 24/01/2013. That reminds me that December to April tend to be the hottest months in Mombasa. That is when I use to make lots of salads that can easily enjoyed as a light meal. And this salad is one of them. As the pictures were not really good, I had the opportunity to take better photos when I made it before I left Magog for my travels to London and Kenya. Updated this post on ….

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Beetroots

I like to use cooked beetroots for this salad. Either boil, steam or roast them. If you roast them in the oven then you need to trim the ends, rub a bit of oil and wrap them in the foil. Bake them in a preheated oven at 200ºC for 45-60 minutes depending on the size of the beetroot or beet. Once they cool a bit, the peel comes off easily. Must peel the beets before you boil or steam them. To steam them I find it is much easier to cook when they are cut into cubes.

Mango

Choose mango that is sweet, ripe and not too fibrous. When in Kenya I love to use apple mango. In India I have used banginapalli and alphonso mango. In Magog I used the ataulfo variety. Need to peel and dice the mango into bite size pieces.

Feta

Use good quality feta. I like the Greek style original feta. When I don’t get that then I use the goat milk feta. Add cubes or crumbled.

Fresh Mint Leaves

Adds so much flavour and freshness to the salad.

Salad Leaves

Add salad leaves of your choice. I sometimes use iceberg lettuce, arugula or mixed leaves salad.

Onion

Use any onion of your choice. I like to use either white or red. Peel and cut the onion into thin slices.

Cashew Nuts

For this salad I have used roasted cashew nuts. Add any nuts of your choice. Roast the nuts in a wide pan over low heat or in the microwave oven. It takes about 90 seconds in the microwave oven, depending on the quantity used.

Pumpkin Seeds

Add roasted pumpkin seeds. Can easily replace the pumpkin seeds with sunflower seeds.

Olive Oil

Need some to make the salad dressing. Use good quality olive oil.

Lemon Juice

Best to use fresh lemon juice.

Honey

As a sweetener for the dressing. Here I have used honey as it pairs well with lemon and ginger. Feel free to use maple syrup.

Ginger

I have used fresh ginger. Peel and grate the ginger. You need only about ¼ tsp. Can add ½ tsp if you don’t mind the hot flavour of ginger.

Salt

To add to the dressing. Use any salt of your choice.

Black Pepper

I like to use freshly cracked black pepper. Add according to your taste.

Lemon Zest

Add a lovely fragrance and flavour to the salad.

BEETROOT MANGO FETA SALAD

mayurisjikoni

Beetroot Mango Feta Salad is a colourful, appetizing and filling summer salad. Ginger Lemon Dressing adds a bit of a kick. An excellent light meal option as both beetroot and mango are not only super delicious but filling too. The sweetness of both is offset by the tangy and salty feta. Perfect combination.

5 from 2 votes

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Light Meal, Side Dish, Starter

Cuisine International

Servings 2

Ingredients

  

FOR THE SALAD

• 1 cup beetroot cooked and diced approx. 145g
• 2 cups ripe mango peeled and diced approx. 270g
• ½ cup crumbled or cubed feta cheese
• 2 cups mixed green salad
• 10 to 12 mint leaves
• ¼ cup sliced onion approx 20g
• ¼ cup cashew nuts roasted approx. 35g
• 2 tbsp pumpkin seeds approx. 25g

FOR THE LEMON GINGER DRESSING

• 1 tbsp lemon juice
• 2 tbsp extra virgin olive oil
• 1 tsp honey
• ½ tsp salt
• ¼ tsp coarse pepper powder
• ¼ tsp grated fresh ginger
• 1 tsp lemon zest

Instructions

 

• Layer the green leaves all over the serving bowl.
• Add mango, beetroot and feta. Use feta cubes or crumbled
• Sprinkle the cashew nuts and pumpkin seeds.
• Top it with mint leaves.
• Whisk all the ingredients of the dressing together.
• Pour over the salad just before serving.

Notes

• Tear the leaves into bite size if they are too big.
• Add any salad leaves of your choice.
• Use fresh ginger, as it sort of adds an extra zing to the salad.
  Add nuts and seeds of your choice.
• For a vegan version replace honey with maple syrup and use vegan feta.
• Use paneer instead of feta cheese. Just add an extra tsp of lemon juice to the dressing.

Keyword beetroot feta salad, beetroot mango feta salad, beetroot mango salad, lemon ginger salad dressing

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