Beets and Mango Salad

Sweet, simple, and flavorful, Beets and Mango Salad. When you combine beets with mango, fresh herbs, and a raspberry vinaigrette, you get delightful tasting salad!  Nutritious and great-tasting, this salad is nothing short but delicious!

Beets and Mango Salad

We love the beets and mango! Β And, what better way to combine them together. They truly pair perfectly in this salad, and not to mention, it’s easy to make and guaranteed delicious tasting!Β For more delicious salads, try our Fennel and Apple Salad, Healthy Apple and Bok Choy Salad, and Baby Arugula Watermelon Granola Salad.

No need for any mayo or dairy in this salad.  Only a simple vinaigrette will do!

If you love beets, try our Healthy Beet Hummus!

A white plate loaded with chopped beets and mango set on white plate with green lettuce.

PRO TIP: Don’t want to cook or boil beets?

No problem.  You can now buy them “already cooked” beets and some packages come with them already sliced for you. You can find them at Trader Joe’s, or in your freezer section of most supermarkets. 

Chopped beets and mango set on a bed of lettuce for serving.

How to Make our Beets and Mango Salad?

This is an easy salad to prep the ingredients, arrange it on a serving plate or platter and serve.

What you’ll need:

For our beets and mango salad recipe, you will need the following ingredients:

  • fresh beets or already cooked beets – about 2 to 3 small or medium-sized. 
  • mango – one medium-size mango will suffice.
  • some fresh herbs – freshly cilantro and Italian parsley.
  • red wine vinegar – a splash to give this salad additional acidity.
  • seasonings – some salt and maybe black pepper to taste.
  • added prewashed fresh greens – from any salad mix you prefer.
  • raspberry dressing – I used a bottle of organic Annie’s Lite Raspberry Vinaigrette. But you can use your favorite raspberry dressing with this recipe.

Directions to Make This Salad:

Let’s discuss how to make this salad:

1.  Once your beets are ready, peel and chop them. Then peep and chop the mango.   

2.  In a mixing bowl, toss everything together.   Here is where you can chill the mixture for at least 30 minutes or more before serving it.

3.  Next, lay a bed of fresh greens on a plate or serving platter.  Spoon the beets and mango over the greens.  Drizzle over the salad with the remaining dressing in the bowl and serve.

4.  This salad is best chilled. 

*Great Tips:

  • Chopped cooked beets with stay fresh for up to 4 days, when kept chilled.
  • Mango on the other hand, if it is ripe, will only stay fresh for up to one or two days, and especially when it is chopped and tossed into this salad.
  • It is best to serve this salad within 24 hours.
A white plate with lettuce, chopped beets and mango on it.

Reasons to LOVE Beets…  

  • Beets are known to be superfoods!
  • Cooked Beets are high in nutrients.
  • Cooked Beets: 3.5-ounce (100g) Calories: 44,  Protein: 1.7 grams,  Fat: 0.2 grams,  Fiber: 2 grams,  Vitamin C: 6%,  Folate: 20%,  Vitamin B6: 3% Magnesium: 6%,  Potassium: 9%,  and Iron: 4%.

Reasons to LOVE Mango…

  • Mango is not only low in calories but high in nutrients. 
  • It is also known to be a superfood.
  • One Cup of Chopped Mango (165g) will provide:  Calories: 99,  Protein: 1.4 grams,  Carbs: 24.7 grams,  Fat: 0.6 grams,  Dietary fiber: 2.6 grams,  Copper: 20%  Vitamin C: 67%,    Folate: 18%,  Vitamin B6: 11.6%,  Vitamin A: 10%,  Vitamin E: 9.7%,  Vitamin B5: 6.5%   Vitamin K: 6%,  Niacin: 7%,  Potassium: 6%,  Riboflavin: 5%,  Thiamine: 4%  and Magnesium: 4%. 

A healthy salad…

We believe the key to health and balance is fueling your body with colorful foods that make you feel good.  This is that kind of salad.

I bet your family and friends will devour this salad.  And, after they take their first bite, they may even ask you for the recipe. πŸ™‚

A delightful combination.  It is fruity, delicious tasting, and loaded with nutrients.  This is a great salad!  Try this recipe, it won’t disappoint! πŸ˜‰

ENJOY!!

Beets and Mango Salad set on a bed of lettuce.

More Healthy Salads You’ll Love!

If you try any of our beets and mango salad, let us know and leave a comment with a star rating.  We’d love to hear from you!  It not only helps our readers who read them, but it helps us too.

Yield: 2 to 3 servings

Beets and Mango Salad

A white plate loaded with chopped beets and mango set on white plate with green lettuce.

Beets and Mango Salad is made with cooked beets tossed with fresh mango, fresh herbs, and a raspberry vinaigrette served over a bed of fresh greens. Simple, delicious tasting, and loaded with nutrients.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 2 to 3 (small or medium) beets, boiled, peeled, and chopped
  • 1 mango - peeled and cubed, or chopped
  • 1 Tbsp. freshly chopped cilantro
  • 1/2 Tbsp. fresh chopped Italian parsley
  • 2.5 Tbsp. raspberry dressing ( I used organic Annie's Lite raspberry vinaigrette)
  • salt to taste
  • 2 Tbsp. red wine vinegar
  • prewashed mixed greens

Instructions

    Cook the Beets:

    1. Cut off the stems and discard. On the stovetop, and in a medium saucepot, add water enough to cover the beets. Cover with a lid. Bring to boil and simmer for about 30 to 45 minutes or until beets are tender. I prefer them when a fork slides through easily. This step can be done the night before.
    2. Drain the beets and allow to cool for a few minutes, or run them under cold water to speed up the process. Peel off skins. Chop the beets into bite-size pieces. Toss them into a mixing bowl.
    3. Chill the beets for about 15 minutes, or pop them into your freezer to speed up the cooling process.

    Make the Salad:

    1. Add all the remaining ingredients into the mixing bowl with the beets.
    2. Toss to combine. Taste, and adjust the salt to taste.
    3. Chill the beets and mango salad for at least 30 minutes.

    When Ready to Serve:

    1. Lay a bed of fresh greens on a serving plate or platter. Spoon the beets and mango over the greens along with any remaining vinaigrette left behind in the bowl. Then serve.
    2. Serves 2 to 3 servings

    Notes

    Best to serve this salad the day you make it fresh.

    Nutrition Information:

    Yield:

    2 to 3 servings

    Serving Size:

    1 serving

    Amount Per Serving: Calories: 104Total Fat: ,6gCarbohydrates: 24.6gFiber: 3.5gSugar: 20.7gProtein: 2.4g

    Did you make this recipe?

    Mention @2sistersrecipes on Instagram or tag #2sistersrecipes!

    Happy and Healthy Cooking!   πŸ™‚

    Thanks for stopping by! 

    xo Anna and Liz

    anna and liz selfie

    Welcome! From Anna and Liz

    We believe the kitchen is the center and the heart of the home. It is where we cook, eat, and unwind with family and friends, creating memorable traditions! Read more…

    Sign Up For Our Email List

    Something delicious for your inbox! Subscribe and join our email list and get all our recipes FREE!

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    8 Comments

      1. Same here! But they really do marry well! …Try it – it’s a welcome surprise! πŸ™‚ Have a great day, Susan.

    1. This is my kind of salad! Rich color, fabulous flavor, super healthy, and EASY! I’ve never paired mango with beets before, but it makes complete sense to do so! Thanks for the recipe Anna and Liz!
      xo

      1. Thanks so much, Roz! Same here, I got the idea to pair them together from a local restaurant we dined at recently. πŸ™‚ Have a great week.

    2. this is a really pretty salad. i love beetroot tho not a big fan of mango but i don’t mind a bit like in a salad here. great flavours!

      1. Thanks Sherry! I am not a fan of mango – but in this salad – it rocks! Hope you’ll get to try it. Enjoy!!

    3. This looks so good! I’m not sure it even needs anything besides some balsamic or white balsamic?! Such fabulous flavors there.

      1. Thank you, Mimi! This is truly a delightful salad, hope you’ll get to try it! πŸ™‚