Coastweek - - Although the combination of mangoes and beets may seem strange, they taste wonderful together.

The green of the lettuces, the dark pink of the beets, and the orange of the mango makes a spectacular presentation.

The beets and the vinaigrette can be prepared and refrigerated up to two days in advance.

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INGREDIENTS: (four to six servings)

• 4 medium-sized fresh beets, leaves and stems removed.

• 1/2 cup chopped red onion

• 1 bunch watercress, large stems removed

• 1 small bunch chicory

• 2 small heads lettuce

• 2 peeled and sliced (strips) ripe mangoes

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MANGO VINAIGRETTE:

• 1/4 cup cider vinegar

• 1 tablespoon honey mustard

• 1/2 teaspoon curry powder

• 1 tablespoon fresh lime juice

• 1 peeled, seeded, and chunked ripe mango

• Pinch salt

• Freshly ground black pepper to taste

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METHOD:

1. All of the ingredients for the vinaigrette can be added to a food processor or blender.

2. Process with a steel blade, or blend until smooth.

3. Cook the beets in boiling water for thirty minutes and drain.

4. When they have cooled enough to permit handling, peel and chop into small cubes.

5. Toss the beets with the red onions and three tablespoons of the vinaigrette. Set aside.

6. On a medium-sized serving platter, arrange the lettuces on the outside of the plate.

7. Place the watercress in the center of the platter and spoon the beets and onions over it.

8. The mango strips can be arranged around the beets.

9. Transfer the remaining dressing to a serving bowl and serve on the side with the salad.