Mango-Beet Salad

The only tricky thing about this simple salad is keeping your hands from turning bright pink from the beets. This is an instant classic. The tangy flavor of the mango perfectly complements the sweetness of the beets.

Ingredients:
1 mango, firm yet ripe
2 lbs beets

To Prepare:
1. Place the beets, washed but unpeeled, in a large saucepan. Bring them to a boil and cook for 45 minutes to an hour until cooked through.
2. Rinse the beets in cold water and allow them to dry on a paper towel or other disposable surface. Beets can easily stain but they’re worth the trouble for their delicious flavor and nutritional prowess.
3. Peel the beets and cut into small cubes. Place the cubes in a large bowl.
4. Peel the mango and carefully cut the flesh away from the pith. Cut into large cubes.
5. Gently toss until the mango is slightly stained with beet juice. Serve cold.