Roasted Beet Salsa Food

ROASTED BEET SALSA (OR SALAD)

Roasted Beet Salsa (Or Salad) image

Oh goodness, this is a super way to eat beets! Beets, roasted, diced with ginger, jalapeno, garlic, mint and cilantro. Throw in a little lime juice and mmmmm..mmmmm! Adapted from Chef2Chef!

Provided by Sharon123

Categories Vegetable

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 medium beets
4 tablespoons extra virgin olive oil
salt and pepper
2 teaspoons shallots, finely diced
2 teaspoons fresh ginger, grated
1 teaspoon jalapeno, finely diced
1/2 teaspoon garlic, minced
1/4 cup of fresh mint, minced
1/4 cup fresh cilantro, minced
2 teaspoons lime juice

Steps:

To roast beets:.
Preheat the oven to 375 degrees F.
Trim the tops off the beets and drizzle with the olive oil. Season the beets with salt and pepper, wrap them in aluminum foil individually and roast until tender, about 40-60 minutes(depending on how large they are). When cool enough to handle, peel the beets.
While the beets are roasting, place the shallot, jalapeno, ginger, garlic, mint, cilantro, lime juice and 6 tablespoons of olive oil in a small bowl and stir to combine.
When the beets are done, carefully remove the foil. Let cool, and then peel the beets by slipping the skins off with your fingers. Dice the beets and add salsa mixture, stirring to combine. Taste for seasoning.
Great served with fish or eaten alone as a salad!

Nutrition Facts : Calories 147.4, Fat 13.7, SaturatedFat 1.9, Sodium 41.4, Carbohydrate 6.3, Fiber 1.5, Sugar 4.1, Protein 1.1

ROASTED BEET SALSA

Roasted Beet Salsa image

Invigorate roasted beets with bright and snappy flavors that work perfectly as a salad or a side. Recipe courtesy of Reynolds.

Provided by By Betty Crocker Kitchens

Categories Condiment

Time 1h14m

Yield 4

Number Of Ingredients 13

Ingredients

1 Reynolds® Oven Bag, Large Size
1 tablespoon flour
1 tablespoon olive oil
3 medium to large fresh beets
1/2 cup julienne or match stick carrots
2 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
2 tablespoons, chopped cilantro
2 green onions, sliced
1 garlic clove, minced
1 1/2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Preheat oven to 400°F. Place Reynolds® Oven Bag in 13x9x2-inch pan. Spray inside of bag with cooking spray. Add flour and olive to oven bag; gently squeeze bag to mix ingredients.
Remove beet greens, leaving 2-inch stems and skin on beets. Wash beets; place in oven bag.
Close bag with nylon tie. Cut six 1/2-inch slits in bag near tie. Tuck ends of bag in pan.
Bake 45 to 55 minutes or until beets are tender when pierced with a fork. Let stand 10 minutes. Carefully cut bag open and let beets cool slightly. When cool enough to handle, remove skin from beets.
Cut beets into 1/2 -inch cubes; place in small bowl. Stir in remaining ingredients. Refrigerate at least 1 hour.

Nutrition Facts : ServingSize 1 Serving

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