Beet and Mango Salad

A recipe from Fresh Moroccan by Nada Saleh


  • 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


  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.

Posted on September 8, 2015 and filed under salads.