Delicious Zesty Mango Salad

• 12 red beet
• 1 medium ripe mango
• 1 small iceberg lettuce
• 12 lemon
• 12 cup roasted unsalted peanuts
• 1 cup pitted black olives
• 3 -4 garlic cloves
• 2 teaspoons light olive oil
• 1 teaspoon vinegar
• 1 lemon rind
• 12 cup feta cheese
• salt and pepper

1. Julienne the beet root while wearing gloves to protect your skin from discolouration.
2. Bring a pot of slightly salted water to a boil and add the lettuce.
3. Leave in 2-3 minutes and then remove and place in a ready ice-bath to stop the cooking and keep the colour vivid.
4. Core the lettuce and separate the leaves.
5. Peel the mango and dice roughly into cubes.
6. They're best when mashed and irregular.
7. :).
8. If you are using canned olives, soak in a bath of water at room temperature for 5-10 min to reduce the intensity of flavor and then cut each in half.
9. TIP: Place the olives in a single layer on a flat counter top and press down with the underside of a plate- then use a sharp kniife to slice all in half in one go!
10. In a bowl, combine olive oil and vinegar and finely chopped garlic, and toss in the beet and mango.
11. Add in the olives and peanuts.
12. Garnish with the grated lemon rind, salt, pepper and feta.
13. Squeeze in the half lemon.
14. While plating, toss the salad over a bed of the blanched lettuce, and voila!

red beet, mango, iceberg lettuce, lemon, peanuts, black olives, garlic, light olive oil, vinegar, lemon rind, feta cheese, salt

Taken from www.food.com/recipe/delicious-zesty-mango-salad-480303 (may not work)