Roasted Beet and Mango Salad

Mango Beet Salad is a perfect summer salad, with cool and sweet mangoes paired with earthy beets and complimented with a lovely spicy honey balsamic dressing .

Beets are one of my favorite salad ingredients, and added to some couscous or wild rice, its a lovely filling salad to have. Come summers i wanted to try a salad combination, and that was beets and mangoes. I had a dressing in mind, i wanted a spicy balsimic-y dressing, to compliment the sweet mangoes, and didnt know what green would go best with it. Somehow the dressing pushed me towards bok choy and what a choice it was. 

Always remember , you need something spicy and tart to complement sweet fruits in a salad. Like here. Also some bitter leaves like rocket would also work good, but since i was adding cooked rice, i thought bok choy will give it more of a rice bowl feel, and indeed i was right, eventhough i love my rockets, but here, the bok choy worked really good with the mangoes, and i wont trade it for even rockets. Hope you like the salad, even if you dont have balsamic, add just lemon, and you will be fine. 


  • 1 Beet, cut into thin strips
  • 1 Mango, cut into similar strips
  • 2 stems of bok choy, washed and trimmed
  • 1/2 cup red rice, cooked
  • 10-12 tiger prawns, deveined
  • 1 cube goats cheese crumbled

Ingredients for Dressing

  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • salt and pepper
  • 1 tsp honey
  • 2 pinch chilli flakes


  1. Cook the red rice as per directions and run it through cold water to avoid sticky lumps.
  2. Wash the beets and cut into thin 1 inch strips, tear the bok choys from the middle.
  3. Mix all the ingredients for the dressing, in a jar, and shake well to mix.
  4. Take a non stick pan, add some butter, grate a clove of garlic, add a pinch of chilli flakes.
  5. Add the prawns and fry for 4 minutes, till cooked. Let it cool.
  6. In the same pan, add the beets, sprinkle some salt, close with a lit and let it cook for 5 minutes.
  7. Open the lid, and let it char in the corners a little, remove and let it cool.
  8. In the same pan, add the bok choy, let it fry till it wilts a little, say 2 minutes, remove.
  9. When all elements are cold, mix with the rice.
  10. Drizzle the dressing just before serving, and serve.
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