Photo of Roasted beet and orange salsa by WW

Roasted beet and orange salsa

Total Time
1 hr 12 min
12 min
1 hr
This salsa is so versatile. It features individually wrapped roasted beets that get nice and tender in the oven, as well as segmented oranges, red onion, fresh cilantro, red wine vinegar, jalapeño, salt, and cumin seeds. The roasting is totally hands-off and the rest of the salsa comes together in just minutes. The deliciously citrusy, savory combination is a study in colors, textures, and flavors, and you and your guests will keep going back for more. The salsa can be eaten on its own as a salad, spooned over roasted chicken or fish, or used to top tacos. For a different flavor, you can try mint instead of cilantro and apples instead of oranges.


Uncooked beets

1 pound(s), red and/or yellow


2 medium, navel

Uncooked red onion(s)

¼ cup(s), chopped


cup(s), fresh, chopped

Red-wine vinegar

2 Tbsp

Jalapeño pepper(s)

1 Tbsp, minced

Kosher salt

½ tsp

Cumin seeds

½ tsp


  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. 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.