Green Salad with Beets and Mango

trust in kim - green salad with beets and mango

Here’s a simple salad with some tasty toppings and the amazing Glory dressing.  Easy, light, and scrumptious!

What you need:

mixed salad greens

a beet, finely grated

a mango

Glory dressing

plus anything else you’d like; nuts would be great, maybe some toasted pumpkin seeds

What you do:

1. Make the dressing ahead of time.

2. Put lots of salad greens on each plate, then toss with a little dressing.

3. Grate the beet right onto the salad until it looks like enough

4. Cut some slices of mango and place them on top.  Enjoy!

Beets with Maple-Grapefruit Glaze

Beets are a beautiful vegetable to make for a winter feast.  The glaze is tangy yet sweet, and can be served hot or cold.  I’ve served them hot as a side dish, and cold on a green salad with some ground toasted sesame seeds.

What you need:

1/2 pound beets, cooked (You can use beets that have been boiled or baked, with the skins rubbed off.)

juice of 1 pink grapefruit

1 tablespoon rice vinegar

2 or more tablespoons maple syrup

1 teaspoon corn starch

What you do:

1.  Bring the grapefruit juice and vinegar to a boil, then mix the corn starch with a little cold water.  Mix it so there are no lumps, and stir it into the boiling juice. Make sure it is boiling when you add the cornstarch or you will get lumps.

2.  Add maple syrup to taste.  Remember that the beets are sweet, so you don’t want the sauce to be too sweet.