Beetroot and Mango Salad

mango and beetroot salad served in a bowl

A fresh zesty beetroot and mango salad.

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Prep Time 15

Cook Time 5

Servings people

Calories 132 kcal

Ingredients

Salad

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

Dressing

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

Instructions

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.

Nutrition

Calories: 132kcalCarbohydrates: 21gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.003gSodium: 43mgPotassium: 443mgFiber: 3gSugar: 16gVitamin A: 1164IUVitamin C: 40mgCalcium: 48mgIron: 1mg