Beet and Mango Salad with Curried Mango Dressing

BEET AND MANGO SALAD WITH CURRIED MANGO DRESSING 
This recipe came from an estate sale. I obtained it when I purchased 
the family collection from the McCord Estate in Dallas, Texas in 1984.
1 ripe mango pitted and peeled then cut into 1/2 inch chunks
1/3 cup cider vinegar
1 tablespoon Dijon style mustard
1 tablespoon honey
1 teaspoon hot curry powder
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil
Salad:
1-1/2 pounds fresh beets
2/3 cup diced red onion
12 cups bite sized pieces of mixed sturdy salad greens
2 ripe mangoes peeled pitted and cut into long strips
In a food processor fitted with the metal blade combine 1 mango, 
vinegar, mustard, honey, curry powder, salt and pepper then process 
until smooth. Add oil and process to blend. Refrigerate until ready 
to use. Heat oven to 400. Tightly wrap 3 beets in each of 2 heavy 
duty foil packets then set in middle of preheated oven and bake for 1 
hour. Test for doneness by piercing with the point of a knife. 
Remove from oven then open packets and when cool enough to handle 
peel beets and cut them into 3/4 inch chunks. In a medium bowl toss 
beets with 1/4 cup of the dressing. Add salt and pepper to taste. 
Allow to stand at room temperature for 30 minutes. Add onion and 
stir. Mound greens on a platter. Spoon beets onto greens. Place 
mango strips over and around the beets. Drizzle remaining dressing 
over all. 
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Category:Cathy's Recipes