Roasted Pickled Beet Salad with Fennel Slaw, Mango and Ricotta Salata

1. Roast beets: Preheat oven to 350 F. Place 1½ pounds red beets in a pan with 2/3 cup red wine vinegar and 4 sprigs thyme. Place candy stripe beets in a separate pan with white wine vinegar and 4 sprigs thyme. Cover both pans with foil and roast until beets are tender, about 1 hour and 15 minutes.
2. When beets are cool enough to handle, peel off skins. Cut into bite size pieces, keeping varieties separate.
3. For beet puree: Peel and dice remaining 1 pound red beets. In large saucepan, combine beets with enough water to cover; bring to a boil over high heat. Reduce heat and simmer until completely tender.
4. Drain beets, reserving about ½ cup cooking liquid. Puree beets and reserved cooking liquid until completely smooth. Pour through a fine strainer or chinois; set aside.
5. To pickle candy-striped beets: Bring sugar, 2/3 cup water and 1 1/3 cups red wine vinegar to a boil over high heat. Pour the mixture over the roasted, peeled and diced striped beets. Cool; refrigerate until needed.
6. Prepare garam vinaigrette: In bowl, whisk oil and vinegar together. Whisk in garam masala and salt to taste. Toss red beets and striped beets separately with garam vinaigrette and chives. Season to taste.
7. Prepare lemon vinaigrette: In bowl, combine all ingredients except oil and salt. Whisk in oil and season to taste with salt.
8. Prepare fennel slaw: In large bowl, toss shaved fennel with lemon vinaigrette and tarragon; season to taste.
9. To assemble, per serving: Coat the insides of each salad bowl with about 2 tablespoons beet puree. Place ¼ cup red beets and ¼ cup pickled striped beets in each bowl. Top each with ¼ cup fennel slaw and 1 sprig tarragon. Garnish each with ¼ cup julienned mango and ¼ cup diced ricotta salata.

Photo courtesy of National Mango Board