Ingredients

• bunch of beet greens with beets
• 1 mango
• 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. Bring water to a boil to cook the baby beets. Wash the beet greens, cut off the beets, drop the beets into the boiling water and cook until firm (about 15 minutes, depending on size). Remove from the water, peel and cut into smaller pieces.
2. Choose the smallest and medium (firmest and nicest looking) beet green leaves and chop them along with the stems on a board. Any remaining leaves (if there are any, depending on the beet greens) can be used for a beet greens side salad or soup etc. You can also use the whole beet greens for the salad.
3. Season the chopped leaves with salt, pepper and a teaspoon of olive oil, then divide between 2 salad bowls. Add the beets, chopped mango and gorgonzola cheese.
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.