Roasted Beets-And-Mango Salad

• 2 large beets, trimmed (about 3/4 pound)
• 1/4 cup orange juice, divided
• 2 tablespoons lime juice, divided
• 1/4 teaspoon black pepper, divided
• 1 tablespoon honey mustard
• 2 teaspoons olive oil
• 1/8 teaspoon salt
• 6 cups gourmet salad greens
• 1 cup diced peeled ripe mango (about 1/2 pound)

1. Preheat oven to 425u0b0.
2. Place the beets in a baking dish, and bake at 425u0b0 for 1 hour and 10 minutes or until tender. Cool beets.
3. Combine 2 tablespoons orange juice, 1 tablespoon lime juice, and 1/8 teaspoon pepper.
4. Peel beets; cut each into 8 wedges. Toss beets with orange juice mixture.
5. Combine 2 tablespoons orange juice, 1 tablespoon lime juice, 1/8 teaspoon pepper, mustard, oil, and salt.
6. Combine the salad greens and diced mango. Drizzle with mustard mixture, and toss well to coat.
7. Divide salad evenly among 4 plates, and top with beet wedges.

beets, orange juice, lime juice, black pepper, honey, olive oil, salt, gourmet salad greens, peeled ripe mango

Taken from www.food.com/recipe/roasted-beets-and-mango-salad-226182 (may not work)