Your veggie evangelist is a Twitter dropout – back in 2010, I gave up Twitter for Lent and never went back. But I l-o-v-e the concept of recipes in 140 or characters or less, that’s the limit of the message length of a “tweet”. So here’s your recipe, which one would grab your attention?!
Reci-tweet #1: Roasted Beet Salad with Fresh Mango, Blueberries & Blue Cheese with a few fronds of fresh herbs. Serve chilled or at room temp. [127 characters]
Reci-tweet #2: My favorite salad of the summer. Cubes of earthy beets and wet mango with blueberries that go “pop” and creamy blue cheese. [123 characters]
Reci-tweet #3: Summer in a bowl, a contrast in color, texture, taste. Just beets, mango, blueberries and blue cheese. [102 characters]
Got it? Now go make it.
"Took it to a neighborhood party ... big success!" ~ Myrna
RECIPE for ROASTED BEET SALAD with FRESH MANGO, BLUEBERRIES & BLUE CHEESE
Time to table: 10 minutes
1/2 pound roasted beets, My Favorite Way to Roast Beets
1 mango, cubed
1/2 cup fresh blueberries
2 tablespoons blue cheese crumbles
Fresh herbs - tarragon, basil, cilantro
Combine in a beautiful bowl and serve immediately.
ALANNA's TIPS & KITCHEN NOTES
All amounts are variable, depending on preference and number of people to serve.
The beets will stain the mango so if you make this even an hour or so ahead, add the beets just before serving.
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(and you know the resident Beet Queen loves her beet salads!)
~ How to Make a Roasted Beet Salad ~
~ Beet Salad with Sumac, Yogurt & Pita ~
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~ more beet recipes ~
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