MANGO AND BEET SALAD paired with Athletic brewing Non-Alcoholic Golden ale / Photo by Sarah Anne Ward / Prop Styling by Paola Andrea / Food Styling by Maggie Ruggiero
Healthy with healthy is always a good pairing, and this salad created by John Walker, cofounder and head brewer of Athletic Brewing Co., is just what’s called for on a detox day or anytime you’re in the mood for something light. It’s refreshing and vibrant yet amazingly rich, deep and complex. It’s also a stunner, as the beet bleeds into the mango and creates a beautiful rainbow effect on the dish.
Adapted from The Craft Brewery Cookbook by John Holl (Princeton Press, 2022)
How to Make the Mango and Beet Salad
Preheat oven to 350°F.
Wrap beets in foil and roast directly on oven rack for about 1 hour, or until tender. Remove from foil then care – fully remove the skins. Cool to room temperature, then cut into rounds.
In medium bowl, whisk together olive oil and lime juice until emulsified. Add garlic and let stand for 5 minutes. Remove garlic, add mangoes and toss to coat.
On plate or serving platter, arrange beet and mango slices in alternating layers, with each one peeking out from the other to showcase contrasting colors. Top with fennel fronds and drizzle with remaining lime and olive oil mixture. Serve immediately.
Athletic Brewing Co. is changing the way American drinkers think about non-alcoholic beer. The brewery, with locations in Connecticut and California, has introduced familiar styles—from IPAs to stouts to golden ales and more—that start at 50 calories and are alcohol free.
Their non-alcoholic golden ale offers a clean malt profile along with pine and citrusy hops that complement the earthiness of the salad, while also accentuating and balancing its sweetness.