Mango Beet Salad

Local and global tastes combine in this tasty winter salad. If you happen to have a jar of pickled beets from last season's harvest, they can be used as an easy substitute for the quick-pickled beets in the recipe.

Prep Time

10 minutes

Cook Time

15 minutes


8 Servings


1 bunch kale
10 beet (small, or 5 large)
2 tablespoons olive oil
1 mango
1 tablespoon balsamic vinegar
  salt (to taste)
4 ounces cheese, cheddar (optional)
  black pepper


Wash the beets and place in a large pot. Add enough water to cover and bring to a boil. Cover and reduce to a simmer. After about 15 minutes, check to see if beets can easily be pierced with a knife. Once cooked, drain and let cool. Remove the skins - they should slip off easily with your hands at this point. Quarter the beets or slice into rounds. Toss them together with the olive oil, vinegar, salt and pepper, then let sit for several minutes.

Meanwhile, cut up the mango into small slices. Our favorite method is to cut the mango lengthwise around the seed. With each remaining half, carefully slice a grid pattern in the flesh without piercing the skin. Then push the skin inside out to make the cut fruit pop out into little cubes. From there, simply slice the cubes away from the skin. Check out our "How to Cut a Mango" video for more information.

Wash the kale, remove the stalks, and tear into pieces. Place in a large bowl and drizzle an additional tablespoon of olive oil over the kale. Add salt and pepper. With your hands, massage the kale for about a minute until the pieces are gently wilted. Toss the kale together with the beets, mangoes, and crumbled feta, then serve.


Lacinato and baby kale work well for massaged kale salads.