Preheat the oven to 400 degrees Fahrenheit.

Place each beet on an individual piece of aluminum foil. Drizzle the beets with olive oil and season with salt and pepper. Fold into loose packets and place on a sheet pan. Roast the beets for 45 to 50 minutes until they can be easily pierced with a knife.

When the beets are cool enough to handle, use a towel to rub off the skins. Cut the beets into cubes and season with a bit more salt, to taste.

Heat one tablespoon butter or oil in a nonstick skillet over medium-high heat.

Add the drained corn. Sprinkle with salt, pepper, and garlic powder. Toss until coated, then spread into an even layer.

Let the corn cook undisturbed for two to three minutes, until the edges start to brown.

Stir and continue cooking for another two to three minutes, until golden and slightly crisp.

Blend all ingredients until smooth and glossy. Refrigerate until ready to serve.

Arrange greens on a wide platter or shallow bowl.

Layer the roasted beets, pan-fried corn, avocado, yellow pepper, tomatoes, scallions, and mango over the greens.

Drizzle with the Passion Fruit–Mango Vinaigrette.

Top with crumbled veggie chips/ sticks and cheese. Serve immediately.