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

• 2-1/2 pounds red beets, divided
• 1-1/2 pounds candy stripe beets (use orange beets if candy stripe not available)
• 1-1/3 cups red wine vinegar, divided
• 1/2 cup white wine vinegar
• 2 cups sugar
• 1-1/3 cups water
• 8 sprigs fresh thyme
• Garam Vinaigrette (recipe follows)
• 6 ounces chives, sliced (3/4 cup)
• 12 ounces fennel, shaved thinly (3 cups)
• Lemon Vinaigrette (recipe follows)
• 12 sprigs tarragon
• 1-1/2 pounds ripe fresh mango, julienned (3 cups)*
• 12 ounces ricotta salata, medium dice (1-1/2 cups)

Garam Vinaigrette (Yield: 1 cup)

• 3/4 cup olive oil
• 1/4 cup white wine vinegar
• 1 teaspoon garam masala (more if desired)
• salt to taste

• Whisk oil and vinegar together. Add the garam masala and salt to taste.

Lemon Vinaigrette (Yield: 1 cup)

• ¼ cup lemon juice
• 2 sprigs thyme
• 2 tablespoons minced shallot
• 2 teaspoons minced garlic
• ¾ cup olive oil
• salt to taste

• Combine all ingredients except oil and salt. Whisk in oil and season to taste with salt.