Roast the beets in a large baking dish in an inch of water for 40 minutes or until very tender. Add more water if needed. Remove from the oven; set aside to cool then peel the beets and discard the peels. Dice the beets into 1/2 inch pieces.
In a large bowl, combine the beets, arugula, mango, walnuts and coconut flakes. In a small bowl, whisk the almond oil, lemon juice, sea salt and pepper. Drizzle the dressing over the salad and toss to coat. Serve immediately.
Miraculous Mango Beet Salad
Amount Per Serving
Calories 223Calories from Fat 153
% Daily Value*
Saturated Fat 3g19%
Vitamin A 592IU12%
Vitamin C 20mg24%
* Percent Daily Values are based on a 2000 calorie diet.