Beet and Mango Salad With Spring Onions

This is a really colorful and tasty salad.  I make this at work and it does not last long.  Pretty simple to make and a crowd pleaser!

6     Medium beets, wet roasted
2     Mango, peeled, cubed
10   Spring onion, dry roasted
3     Navel oranges, squeezed
1t    Lemon Zest
2T   Cider Vinegar

     Place the beets in a roasting pan with 1/2 inch of water.  Cover with foil tightly and roast at 350 degrees for 2 hours for small beets and 3 hours for large beets.  When tender to a knife poke pull out and immediately use a kitchen towel in one hand and the beet in another hand and rub the skin off while hot.  It will come right off.  If you cool them you will need a peeler or knife to remove the skins. Allow to cool after peeled, once cooled cut into large dice. 

     Trim the onions and place on a baking sheet with parchment paper.  Dry roast at 350 degrees for 20 to 30 min until browned and tender.  Remove and chill.

     Trim the mangoes into large dice and set aside.  Make a dressing with the orange juice, lemon zest and cider vinegar. 

     In a large bowl, combine all ingredients and toss.  Feel free to add your favorite herbs or spices.  ENJOY!!!