If ever in doubt of a divine creator, think of the mango.

Ok, maybe that's an over statement, but is there any natural thing more beautiful, luscious, juicy and sweet? Think about it, whenever you have something tropical and fantastic, inevitably a mango is involved. Mango salsa, mango chutney, mango caipirinha...I rest my case.

The lovely and wonderful mango meets up with the earthy, rugged beet and creates edible perfection. This salad will gloriously adorn your fall table. Clearly, its super healthy, but its also a total knock-out.

Here's what you'll need:

3-4 medium sized beets, stems trimmed and scrubbed.
1 mango, cubed
1/2 Lime, juice
Cilantro leaves, 1/4 cup
1/2 Pomegranate, seeds
salt

Here's what you'll do:

1. Preheat oven to 350 degrees while you scrub and prepare your beets. Place scrubbed, whole beets in a foil packet and on a baking sheet. Roast in the oven until fork tender, about 60 minutes. Let cool. Scrub skins off. They should come off easily with a paper towel.

2. Cut beets into cubes. Combine cubed beats with cubed mango, cilantro, lime and salt. Garnish with pomegranate seeds.

Enjoy Earth's candy!

xo & a pinch,
Kelly