Mango and Beet Salad
Healthy with healthy is always a good pairing, and this salad created by John Walker, cofounder and head brewer of Athletic Brewing Co., is just what’s called for on a detox day—or any day. It’s very refreshing and vibrant yet amazingly rich, deep, and complex. A nonalcoholic golden ale, especially Athletic Brewing’s Upside Dawn, offers a clean malt profile, along with pine and citrusy hops that complement the earthiness of the salad, while also accentuating and balancing its sweetness. This is a stunner of a dish, as the beet bleeds into the mango, creating a beautiful rainbow effect.
Ingredients
- 2 medium beets, trimmed and scrubbed
- 1 tablespoon extra-virgin olive oil
- Juice of 1 lime
- 1 garlic clove, crushed and peeled
- 2 ripe Champagne mangoes, peeled, halved, and cut into1/8 in slices
- 1/4 cup chopped fennel fronds
Instructions
- Preheat the oven to 350°F.
- Wrap the beets in foil and roast directly on the oven rack for about 1 hour, or until tender. Remove the foil then carefully remove the skins. Let the beets cool to room temperature then cut into rounds.
- In a medium bowl, whisk together the olive oil and lime juice until emulsified. Add the garlic and let stand for 5 minutes then remove and discard the garlic. Add the mangoes and toss to coat.
- On a serving platter or plate, arrange the beet and mango slices in alternating layers with each one peeking out from the other to showcase their contrasting colors. Top with fennel and drizzle with the remaining lime and olive oil mixture. Serve immediately.
Notes
Recipes and images from The Craft Brewery Cookbook by John Holl, published by Princeton Architectural Press. Photo by Jon Page.