Recipe courtesy of Karen Hursh Graber
Makes 4 first course or side servings
4 large beets, cooked, peeled and cut into ½-inch cubes
2 firm, ripe mangos, peeled and cut into ½-inch cubes
¼ c. olive oil
2 T. balsamic vinegar
Salt and pepper to taste
Mixed greens for serving (including beet greens if possible)
½ c. crumbled queso fresco
In a stainless steel or glass bowl, mix the beets, mangos, olive oil, salt and pepper. Arrange greens on salad plates. Spoon beet mixture over greens. Sprinkle crumbled cheese over all.