Photo of Roasted Beet and Orange Salsa by WW

Roasted Beet and Orange Salsa

0 - 1
PersonalPoints™ per serving
Total Time
1 hr 12 min
12 min
1 hr
This salsa is so versatile. It can be eaten alone as a salad, spooned over roasted chicken or fish, or used to top tacos.


Uncooked beets

1 pound(s), red and/or yellow


2 medium, navel

Uncooked red onion(s)

¼ cup(s), sliced


cup(s), fresh, chopped

Red wine vinegar

2 tbsp(s)

Jalapeño pepper(s)

1 tbsp(s), minced

Kosher salt

½ tsp(s)

Cumin seeds

½ tsp(s)


  1. Preheat oven to 450°F.
  2. Individually wrap beets in foil and place on a baking sheet; roast until beets are tender when pierced with a fork, about 50 to 60 minutes. Remove from oven; let cool slightly.
  3. Meanwhile, with a sharp knife, segment oranges (to see a video of this technique, click here ). Cut each segment into bite-size pieces and place in a medium bowl; squeeze juice from orange membranes over bowl. Add onion, cilantro, vinegar, jalapeno, salt and cumin seeds; toss to mix and coat.
  4. When cool enough to handle, remove foil from beets and rub off skins with your hands. Dice beets and add to orange mixture; gently toss to mix and coat. Yields about 1/2 cup per serving.


For a different flavor, try mint instead of cilantro and apples instead of oranges.