Sassy beet salad
Ingredients:
1 small-medium beet (about 1/3 pound)
1 tsp. white vinegar
2 Ataulfo mangoes
Coarse salt
2 cups baby arugula
1 avocado, diced
1 tbsp. goat cheese
Cayenne
Instructions:
Place the beets in a medium pot and add water to cover. Add the vinegar. Bring to a boil, then reduce heat and simmer for 45 minutes, until tender. Drain and run the beets under cold water. When cool to touch, peel by hand and chop.
Dice the mangoes. For the part around the pit that’s hard to cut, use your hands to squeeze out the juice. It’s OK if it’s really pulpy. Toss that and a sprinkle of coarse salt with the arugula.
Lay the arugula at the top of a medium serving dish. Away from the leaves, lay a line of diced beets, then mango, then avocado. Top with a dollop of goat cheese. Sprinkle with salt and cayenne.
Makes 2 servings.