Beet Salad With Mango Recipe

• 2 lb scrubbed beets - (abt 7 med)
• 1 Tbsp. extra-virgin extra virgin olive oil Coarse salt to taste Freshly-grnd black pepper to taste
• 1/4 c. rice-wine vinegar
• 1 x ripe mango peeled, pitted, and cut in 1/4" dice
• 1 pch sugar Coarsely-minced fresh chervil for garnish

1. Preheat oven to 400 degrees.
2. Line a large piece of aluminum foil with parchment paper.
3. Place beets in center of parchment paper.
4. Drizzle with oil, and season with salt and pepper.
5. Bring aluminum foil together to completely enclose beets.
6. Place on a baking pan, and roast till tender when pierced with the tip of a knife, about 1 hour.
7. Remove from oven, and let stand till cold sufficient to handle.
8. Rub off skins, and throw away.
9. Thinly slice beets, and transfer to a platter.
10. Pour rice-wine vinegar into a small bowl.
11. Season with salt, pepper, and sugar.
12. Whisk to combine.
13. Top beets with mango, and drizzle with vinegar mix.
14. Garnish with chervil.
15. This recipe yields 6 servings.

extravirgin extra virgin olive oil coarse salt, ricewine vinegar, mango, sugar

Taken from cookeatshare.com/recipes/beet-salad-with-mango-83142 (may not work)