DistributorsSalsas & sides · CRESPO KITCHEN
Mango beet and goat cheese salad
Mango and beets with goat cheese, fruit dressing and chive oil.
40 min approx.12 servingsFresh mango
© 2026 National Mango BoardIngredients
- Dressing: 10 ounces mango puree
- Dressing: 1 ounce white balsamic vinegar
- Dressing: 2 ounces lime juice
- Dressing: 4 ounces olive oil
- Salt to taste
- Green oil: 5 ounces avocado oil
- Green oil: 1 ounce chopped chives
- Salad: 16 ounces diced roasted beets
- Salad: 16 ounces diced fresh mango
- Salad: 1 ounce chopped crispy onions
- Salad: 2 tablespoons minced parsley
- Salad: 3 ounces prepared mango dressing
- 12 ounces crumbled goat cheese
- Microgreens and crispy onions for garnish
- Freshly ground black pepper
Method
- Blend mango puree, balsamic vinegar and lime juice; slowly blend in olive oil and season. Reserve 3 ounces for the salad mixture.
- For green oil, heat avocado oil to 250°F, remove from heat and cool to a temperature safe for your blender under its manufacturer guidance. Blend with chives, strain and cool in an ice bath.
- Toss beets, mango, crispy onions, parsley and reserved dressing. Divide into 12 portions, using a 3-inch ring mold if desired.
- Top with goat cheese, microgreens and crispy onions. Spoon 2 tablespoons dressing around each portion and dot with ½ teaspoon green oil. Finish with pepper.
Research sources
Adapted from the credited source, with wording and translation for RCF; not tested in our kitchen. Times are estimates. Sources consulted for ingredients and techniques:
Recipe credit: Chef Dave Woolley