Recipe - Roasted Beets-And-Mango Salad

2 lg Beets; (about Three fourths pound),
; trimmed
One fourth cup Orange juice; divided
2 tablespoon Lime juice; divided
One fourth teaspoon Black pepper; divided
1 tablespoon Honey mustard
2 teaspoon Olive oil
1/8 teaspoon Salt
6 cup Gourmet salad greens
1 cup Diced peeled ripe mango;
(about One half pound)

1. Preheat oven to 425›.

2. Place the beets in a baking dish, and bake at 425› for 1 hour and 10
minutes or until tender. Cool beets. Combine 2 tablespoons orange juice, 1
tablespoon lime juice, and 1/8 teaspoon pepper. Peel beets; cut each into 8
wedges. Toss beets with orange juice mixture.

3. Combine 2 tablespoons orange juice, 1 tablespoon lime juice, 1/2
teaspoon pepper, mustard, oil, and salt. Combine the salad greens and minced
mango. Drizzle with mustard mixture, and toss well to coat. Divide salad
evenly among 4 plates, and top with beet wedges. Yield: 4