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Nov 8, 2013 05:18 PM

Help me make this salad!

I get a salad at a restaurant a little far from my house every time I am there that has roasted beets, mangoes, strawberries, blueberries, hazelnuts, goat cheese over arugula with a balsamic reduction. I've only made beets once and I don't know if I'm making them right, and I've done anything with mangoes nor have I made a balsamic reduction. I can do this at home right?

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  1. Roasting beets is as easy as cooking them in the oven till they are tender, and peeling them.
    Mangos are messy to cut, but delicious if they are exactly the right amount of ripeness.

    Of course you can do this!

    1. Totally managable! Beets are easiest to roast by scrubbing clean, wrap in foil, set in a pan so if they drip its not a mess and bake at 375 about 45min or until knife goes in easily. Let cool and peel- i use a plasic bag over each hand so my fingers dont go pink :)
      Strawberries aren't in season so you may need to go without....:/
      Use a decent basalmic, like trader joes, and dump like 2 cups in a saucepan. Simmer until it has reduced to about 1/3cup or so, i like to add fresh pepper too.
      The restaurant probably toasts the hazelnuts- just chop and dry roast in a pan on the stove on medium and watch them! When you can smell them they're done.
      Cutting the mango is annoying but worth it.
      You may want to prep a bunch of the ingredients, then store seperatly so you can then just assemble the salad for several meals. Sounds delicious!

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