Beetroot and Mango Salad

This awesome Beetroot and Mango Salad features the earthy sweetness of beetroot, the juicy burst of ripe mango, the fresh zing of cherry tomatoes, and the peppery bite of arugula. We’ve also added a sprinkle of toasted pumpkin seeds, offering a delightful crunch. Serve drizzled with a zesty orange, balsamic, and ginger dressing.

This new recipe balances sweet, savory and tangy flavors. Whether you’re looking for a light lunch, a side dish, or a colorful addition to your next gathering, I recommend giving this salad a try.



  • Arugula (or some crunchy lettuce)
  • Fresh mango
  • Beetroot (pre-cooked)
  • Corn
  • Cherry tomatoes
  • Pumpkin seeds


  • Orange juice
  • Maple syrup
  • Olive oil

How to Make This Salad


This salad is nice and easy to make.

You start by placing some washed arugula in a salad bowl. Then peel and chop up the mango and add to the salad bowl.

Chop the beetroot into cubes and add. Cut the cherry tomatoes and half and add along with the corn,

Next toast some pumpkin seeds on a dry pan for five minutes moving around the pan every few minutes to prevent burning. Once they become fragrant, they are cooked. Sprinkle these over the salad.


Salad Variations:

You can change around the salad ingredients based on what you have available. It also works well with broccoli and cucumber.

You can leave out the toasted seeds for a quicker recipe or try toasting some other toppings such as pine nuts or flaked almonds.

If you like it spicy, this is also great with a little fresh chili.

mango and beetroot salad served in a bowl

Beetroot and Mango Salad

A fresh zesty beetroot and mango salad.
Prep Time 15 minutes
Cook Time 5 minutes
Servings 4 people
Calories 132 kcal



  • 2 oz arugula
  • 1 mango
  • 6 oz beetroot (cooked)
  • 2 tbsp corn
  • 1 tbsp pumpkin seeds
  • 10 cherry tomatoes


  • 3 tbsp orange juice
  • 1 tbsp maple syrup
  • 1 tbsp olive oil


  • Add the washed arugula to a salad bowl. Peel and cut the mango into pieces and add to the bowl.
  • Cut the cooked beetroot into cubes and add to the bowl. Cut the cherry tomatoes in half and add along with the corn.
  • Toast the pumpkin seeds in a dry non stick pan on the hob at a medium high heat for around five minutes. Give them a shake once or twice to avoid burning. Once the pumpkin seeds start to toast they become fragrant and are ready. Sprinkle them over the salad.
  • Mix the dressing ingredients together in a jar or cup and pour over the salad.


Calories: 132kcalCarbohydrates: 21gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.003gSodium: 43mgPotassium: 443mgFiber: 3gSugar: 16gVitamin A: 1164IUVitamin C: 40mgCalcium: 48mgIron: 1mg
Tried this recipe?Let us know how it was!
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