Wash the beetroot, leaving the skin on. Place them in a pan and cover with water. Bring the water to the boil and reduce the heat to simmer. Partially cover and cook until tender between 25 and 40 minutes depending on their size).
Once tender, remove the beetroot from the water and set aside to cool.
Slice the beetroot and lay the slices in a shallow plate. Sprinkle the balsamic over the slices and season with black pepper.
Dry roast the walnut pieces in a small pan until they darken and become fragrant. Arrange the salad greens on a platter. Lay the beetroot on top with slices of mango. Top with goats cheese and the walnuts and serve.
Note: When buying mixed greens for salad, choose the dark green leaves like spinach, rocket and endive. They contain more nutrients including, iron and calcium and folic acid than the pale crunchy salad greens like cos and iceberg lettuce.
Makes 4 servings