This is an unexpected salad pairing that I recently discovered at Pulcinella da Stefano, or Stefano’s as we locals call it here in Chiang Mai. Contrary to what you may think, the earthy flavor of roasted beets paired with the sunny topical flavor of mango is a match made in…well, paradise. Beet root is locally grown here in Thailand and available year round as are many varieties of mango. Adding some locally grown figs, grapes, and dressing this salad with a smooth nutty cashew vinaigrette is the perfect flourish to bring thisÂ salad with a tropical twist to life.
The recipe that follows is my interpretation of Stefano’s salad but open to variations centered around local and seasonal produce available where you live. Mangoes can usually be found in specialty food stores as well as Asian markets.
Pulcinella da Stefano Italian restaurant is a long standing favorite for locals here in Chiang Mai as well as visitors from abroad. Conveniently located near Thaphae Gate and well worth a visit!
Beet Root Salad with Mango and a Cashew VinaigretteÂ
Prepare in advance:
Suggested selection of salad greens: romaine (cos), red oak leaf, butter head bib lettuce, radicchio , wild arugula (rocket), watercress, and Italian basil leaves as a garnish.
Beets: Roast and prepare the beets in advance.
Fruits: a fresh ripe mango, fresh figs, and seedless red grapes.
Ricotta cheese: (see homemade recipe here)
Cashews:Â lightly roasted.Â
Roasted Beets:Â Â Â Â Preheat oven to 400F/210C
Wash 4 medium size beets and pat dry, leaving the skin on. Place the beets along with a small sliced red onion in a baking pan. Drizzle with olive oil and season with salt and pepper.
Cover the baking pan with foil and seal tightly around the edges. Place in the oven and roast for 45 minutes to 1 hour, or until the beets are tender; testing by inserting a sharp knife easily into the center of the largest beet.
When tender remove the beets from the oven and set aside to cool, leaving the foil on until the beets are cool enough to handle. Then slip the skins off the beets and trim the stem and roots off the top and bottom. Cut the beets in half lengthwise and slice each half into thin slices. Place in a bowl along with the onions. Drizzle with olive oil, lightly season with salt and pepper, and set aside.
Assemble your salad greens selection in a bowl and toss. Cover and refrigerate.
Peel the mango, slice into bite size strips, cover and refrigerate.
Cashew Vinaigrette: makes 1 cup
- Â½ cup lightly roasted cashews, divided
- 2 plump garlic cloves, dry roasted, peeled, and finely chopped
- 1 tablespoon + 1 teaspoon freshly squeezed lemon juice
- 2 tablespoons good quality white wine vinegar
- Â¾ teaspoon sea salt + more to taste
- several twists of ground white pepper
- Â¼ teaspoon red chile powder (optional)
- Â½ teaspoon honey
- 5 tablespoons olive oil
- 1 to 3 tablespoons cold water
place 1/3 cup roasted cashews, garlic, lemon juice, vinegar, salt, pepper, chile powder (if using), and honey in a food processor or blender. Process until the mixture relatively smooth. Then, with the machine running add the olive oil in a slow steady stream and continue to process until the dressing is smooth, emulsified, and thick. To thin the dressing, add 1 tablespoon of cold water at a time and pulse until incorporated into the dressing. Repeat this process until the dressing is the consistency of heavy cream. Cover and refrigerate until you are ready to dress the salad greens.
Assembling the salad:
Lightly dress the salad greens and transfer them to individual shallow salad plates.
Place beet slices along with some onions on top or the greens.
Place sliced mango between the beets,
Tuck fresh basil leaves into the salad here and there.
Then add small clusters of ricotta next to the basil leaves.
Place the halved figs and grapes towards the edge of the salad.
Lightly drizzle just a bit more dressing over the salad.
Slice the remaining cashews in half lengthwise and skater over the salads.
Add a light twist of black pepper and serve.