Instructions: 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 diced mango.

Drizzle with mustard mixture, and toss well to coat. Divide salad evenly among 4 plates, and top with beet wedges.

Yield: 4 servings (serving size: 1 1/2
cups salad and 4 beet wedges).

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