The Lustful Vegan

At long last, I took a shot at making a beet-mango salsa. It’s pretty tasty for a first try. My only regret is that I used half my mango to make apple-mango crisp last night, so I only made about half as much salsa as I’d actually like to eat.

Regarding the beets — I roasted those rather than boiling or steaming them, in order to bring out their sweetness and preserve their colour. Their skins proved thin and tender enough that I didn’t even bother peeling them.

Beet-mango salsa

• 1/2 mango, chopped smallish (~3/4 cup)
• 2 small roasted beets, cooled to room temperature and chopped similarly smallish (~1 cup)
• 2 green onions, sliced
• 1 small lime, juiced
• 2 T fresh coriander, minced
• 1 tsp brown sugar [optional; you may not need this if your beets and/or mango are particularly sweet]

How to:

1. Chop up the mango, beets, and green onions, then toss together in a glass bowl.
2. Add the coriander and lime juice, toss again.
3. Taste. Add sugar if necessary.
4. Let sit for a little while to let flavours blend, then eat!