Baby greens and beet salad with chutney dressing

Prep 15 min
Makes 4 servings

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1/4 cup
bottled mango chutney, preferably spice
2 tbsp
1 tbsp
1/4 tsp
freshly ground black pepper
ripe but firm pear
1 cup
drained sliced pickled beets, about 1/3 of a 750-mL jar pickled beets, drained
12 cups
2 tbsp
toasted pine nuts


  • Measure chutney into a small bowl. Remove any big chunky pieces and finely chop, then return to bowl. Whisk in oil, water and pepper. Slice pear in half, then cut out and discard core. Slice each half into thin wedges. Slice beets into thin strips.
  • Place greens in a large bowl. Add dressing and beets. Toss to evenly mix. Arrange on salad plates. Top with pear wedges and sprinkle with toasted pine nuts.

A chutney dressing sounds exotic, but also time-consuming to make. Not so! We used bottled mango chutney for a flavourful dressing base. Tangy, jarred pickled beets go well with the slightly sweet dressing over mesclun greens

Make ahead

A day before serving, make dressing and slice beets. Cover and refrigerate both overnight. Toast pine nuts. Just before serving, slice pear and toss salad.

Toasted pine nuts

Place nuts in an ungreased frying pan over medium heat. Stir often until fragrant and lightly toasted, 4 to 6 minutes.


Calories 202, Protein 4.4 g, Carbohydrates 27.6 g, Fat 9.9 g, Fibre 5.2 g, Sodium 486 mg.
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