Salsas & sides · CRESPO KITCHEN

Spinach Beet Mango Salad

Cooked beet, mango and goat cheese over spinach.

15 min approx.4 servingsFresh mango

Ingredient photograph: Frozen mango cubes. Ella Olsson from Stockholm, Sweden · CC BY 2.0. Original. Photography credits.

Ingredients

120 g baby spinach
250 g cooked chilled diced beet
200 g diced mango
80 g crumbled goat cheese
2 tablespoons olive oil
1 tablespoon balsamic vinegar
⅛ teaspoon salt

Method

Whisk oil, vinegar and salt.
Divide spinach, beet and mango among four plates.
Add dressing and goat cheese just before serving.

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Research sources

Wording and formulations prepared for this RCF collection, pending kitchen testing. Times are estimates. Sources consulted for ingredients and techniques:

loveandlemons.com