Roasted Beet and Orange Salsa
- Total Time
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 beets1 pound(s), red and/or yellow
orange(s)2 medium, navel
uncooked red onion(s)¼ cup(s), chopped
cilantro⅓ cup(s), fresh, chopped
red wine vinegar2 Tbsp
jalapeño pepper(s)1 Tbsp, minced
kosher salt½ tsp
cumin seeds½ tsp
- Preheat oven to 450°F.
- 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.
- 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.
- 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.