Ingredients

• 1 beet (or in season 2-3 beets from beet greens), can be store-bought pre-cooked
• 1 mango
• 1 salad mix (e.g. with radicchio and arugula)
• 4 tablespoons sprouts e.g. radish, broccoli
• 80 g gorgonzola cheese (or brie, camembert)
• 4 tablespoons almond flakes

Sauce

• 2 tablespoons maple syrup or honey
• 3 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice

Preparation

1. Wash the beet (do not peel), place in a pot and cover with water until completely submerged, salt lightly. Cook covered until tender (young beets from beet greens about 1/2 hour, mature beets up to about 1 and 1/2 hours).
2. Drain and let cool, then peel. You can cook more beets at once and keep them in the fridge to use for other beet dishes.
3. Peel the mango, cut the flesh off the pit and cut into slices. Wash the lettuce if needed and dry it. Arrange on 2 platters (you can also add beet green leaves), add the mango and the beet cut into thin slices or half-slices. Place sprouts in the middle. Surround with diced gorgonzola.
4. Mix the sauce ingredients, season with salt and freshly ground pepper, drizzle over the salad. Sprinkle with almond flakes toasted in a dry pan.