Golden Salad with Beetroot, Spinach, Gorgonzola and Mango/Cilantro Vinaigrette

Golden Salad with Beetroot, Spinach, Gorgonzola and Mango/Cilantro Vinaigrette
8 cups fresh spinach
1 large or 2 medium yellow heirloom tomatoes
1 large or 2 medium fresh ripe peaches, diced (with skin on)
2 medium roasted beets*, diced
1/2 cup crumbled Gorgonzola cheese
Mango Vinaigrette (recipe below)

1. Divide spinach among 4 plates. Scatter tomatoes, peaches and beetroot evenly over salad. Sprinkle with Gorgonzola and toasted pecans. Drizzle with Mango Vinaigrette and serve immediately.
*You can find pre-packaged roasted beets at many stores now days. In my area, Whole Foods, Trader Jo's, and scarry them.
If you want to roast your own; rinse them well and place on a large sheet of foil. Drizzle with a bit of olive oil. Fold foil around the beets and crimp the sides to make a packet.
Roast beets until tender; the time will vary depending on the size of the beets, and how fresh they are (fresher beets cook faster). For smaller beets, start checking them for tenderness at about 25 minutes. Larger and older beets can take up to an hour.
Remove beets from oven when tender. Let sit until cool enough to handle. When beets are cool, slip their peels off. You can use a paring knife but it is easy to remove the peels with just a rub of your fingers.

Mango Vinaigrette
1 mango, peeled
1 clove garlic, peeled
juice from 1 medium size lime, about 2 tablespoons
2 tablespoons chopped fresh cilantro
4 teaspoons brown sugar
1/4 cup seasoned rice wine vinegar
1 teaspoon coarse, grainy mustard
1/2 cup extra virgin olive oil
sea salt
freshly ground black pepper

1.Cut the mango flesh away from the pit and chop the mango coarsely. Place mango and all other ingredients, except oil, salt, and pepper, in a the bowl of a food processor or blender; puree until smooth.

2.With the machine running, drizzle in oil. Season to taste with sea salt and freshly ground black pepper.
Comments