- 2 bunches of baby beets or 750g of medium sized beets
- 2 mangoes
- 3 fresh limes
- 1 bunch of plain or Vietnamese mint
Boil the beetroots with a pinch of salt until tender. Drain and place in cold water.
Juice 2 ½ limes and slice the remaining half very finely.
Peel the skin from the beets and cube them or leave whole if small.
Cut the fresh mango into chunks and place in separate bowl.
Pour half the lime juice onto the beets and half onto the mango (keep separate until just before serving so that the beets don’t colour the mango too much).
Mix the chopped herbs and lime slices into the mango, then when ready to serve, carefully place separate spoonfuls of the beets and mango into serving dish, retaining the colour contrast between mango, beets and herbs.