I love this salad. It’s easy, quick, delicious, and health. The ingredients also keep for half a week, meaning I can buy the ingredients on Saturday and then make it on Wednesday to eat on Thursday and Friday – which is what I’ve done for the past month or so!

It also fits in my newly-difficult diet since it’s both histamine-free and tyramine-free.

Ingredients:

• Roasted beets
  • I buy these at the store pre-made, but obviously you can roast these yourself
• Mango
  • You can make the dish without, if your store is out or if it’s too expensive, but it does add amazing flavor to the dish
• Red pepper
• Cucumber
• Goat Cheese
  • Either crumbles or log

Directions:

• Slice the beets finely, cutting off and discarding any rough parts. Cut the slices into halves or fourths, depending on the size.
• Cut the mango into bite-size pieces.
  • There’s a lot of great how-to instructions out there – it’s really not hard to cut mango!
• Cut the red pepper and cucumber into small bite-size pieces as well
• If the goat cheese is in a log, you’ll need to crumble it up. I use a spoon to get it out and then ‘cut’ it with the same spoon.

Combine ingredients in a bowl, and serve what you’d like at a time! Keeps in the fridge for at least 3-4 days.

I’ve never found any kind of dressing to be needed for this salad.