Beet Salad with Mango and Orange Vinaigrette

Name: Beet Salad with Mango and Orange Vinaigrette
Prep time: 40 min
Cook time: 5 min
Yield: 4
Cuisine: Internacional
Ingredients: 1/2 cups orange juice, for the vinaigrette; 1 tablespoon orange zest, for the vinaigrette; 1/4 cups honey, for the vinaigrette; 1 teaspoon apple cider vinegar, for the vinaigrette; 1 tablespoon fresh basil leaf, for the vinaigrette; salt and pepper, for the vinaigrette; 1/3 cups olive oil, for the vinaigrette; water; salt; 2 packages Eva® beet noodles; 2 carrots, in strips; 2 mangoes, in cubes; 1 cup cherry tomato, colored, halved; 2 cups spinach; 2 avocados, in wedges, grilled; 200 grams goat cheese, crumbled; 4 tablespoons candied pecans, crushed; salt and pepper

Eva

Don’t forget to take care of yourself and prepare this colorful beet salad made with noodles, mango, carrot, cherry tomatoes, goat cheese, spinach, and a tangy orange vinaigrette. It’s fresh and delicious!

Reviewed by Editorial Team of Kiwilimón

Published: 04-07-2018

Preparation

35 mins

5 mins

Low

For the vinaigrette, blend all the ingredients until smooth. Set aside. Cook the Eva® Beet Noodles in a pot of boiling salted water until tender, about 5 minutes. Drain and cool. In a bowl, mix the Eva® Beet Noodles with the carrot strips, mango, and cherry tomatoes. Add a little vinaigrette, salt, and pepper, and marinate for about 10 minutes. On a plate, arrange a bed of spinach leaves, add the grilled avocado, and the marinated vegetable mixture. Sprinkle with goat cheese and caramelized nuts, serve with more orange vinaigrette, and enjoy.