Beet and Mango Salad

A recipe from Fresh Moroccan by Nada Saleh

INGREDIENTS

• 3-4 small to medium raw beets, washed and coarsely grated
• 1-2 mangoes (if possible, Indian), cubed
• 3/4 tsp confectioner’s sugar
• 1 small garlic clove
• 10-12 mint leaves
• 1/2 tsp salt
• 2 Tbsp lime juice
• 2 Tbsp thick plain yogurt with active cultures
• juice of 2 oranges
• 1 Tbsp extra virgin olive oil
• heaping 1/4 Tbsp orange flower water

METHOD

1. Place the grated beets in a mixing bowl and the mangoes in a smaller bowl. Using a small strainer with fine holes, sprinkle the confectioner’s sugar over the beets and mangoes.
2. Pound the garlic, mint, and salt in a mortar with a pestle until smooth, then gradually add the lime juice, yogurt, orange juice, oil, and flower water.
3. Pour a little more than half the sauce over the beets and toss. Pour the remaining sauce over the mangoes.
4. Place the beets in a serving dish and spread the mangoes and sauce over.

Chill for 30 minutes, then serve.