MICHELE'S BEET SALSA
My friend Michele is back with another fantastic beet recipe. Last time she graciously allowed me to post her Amazing Apple, Beet and Arugula Salad recipe. I told her I was going to nickname her "The Beet Lady" but she didn't seem so keen on that title. I will have to work on that one.
This time Michele has sent us a healthy and quick recipe for beet salsa. She is slowly converting me to a beet lover, one recipe at a time. At first I was skeptical about beet salsa, but I am always willing to try something new. I served it on top of some grilled fish and went in for a bite. WOW! After trying this everyone in my family decided we like this even better than a tomato salsa. Beets...who knew??? Here is what Michele has to say about her delicious recipe:
"I love salsa. I'm a fan of the pico de gallo style, chunky with lots of fresh flavor. Unfortunately it isn't always easy to find fresh and flavorful tomatoes year round. This spring I was asked to bring salsa to a carne asada party and I decided to substitute beets for tomatoes. The results were amazing! This salsa is fantastic on its own, on top of steak, fish, chicken or carne asada"
Thanks again Michele! Keep the beet recipes coming!!!
This time Michele has sent us a healthy and quick recipe for beet salsa. She is slowly converting me to a beet lover, one recipe at a time. At first I was skeptical about beet salsa, but I am always willing to try something new. I served it on top of some grilled fish and went in for a bite. WOW! After trying this everyone in my family decided we like this even better than a tomato salsa. Beets...who knew??? Here is what Michele has to say about her delicious recipe:
"I love salsa. I'm a fan of the pico de gallo style, chunky with lots of fresh flavor. Unfortunately it isn't always easy to find fresh and flavorful tomatoes year round. This spring I was asked to bring salsa to a carne asada party and I decided to substitute beets for tomatoes. The results were amazing! This salsa is fantastic on its own, on top of steak, fish, chicken or carne asada"
Thanks again Michele! Keep the beet recipes coming!!!
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Michele's Beet SalsaPrep time: 15 mins Cook time: 45 mins Servings: 6-8
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Ingredients:
- 3 medium sized beets, washed and dried with leaves and root tip trimmed off (skin on)
- 1 Tbsp. olive oil
- 1 medium red onion, peeled and chopped
- 2-3 garlic cloves, minced
- 1 large or 3 small jalapenos, chopped and seeds removed
- 1 cup fresh cilantro, chopped
- 3 limes, juiced
- Sea salt (to taste)
- Ground black pepper (to taste)
Equipment:
- Baking sheet
- Aluminum foil
- Cutting board
- Knife
- Large mixing bowl
- Stirring spoon
Directions:
1. Preheat oven to 400F. Drizzle a little olive oil over each beet and sprinkle each with a dash of sea salt. Wrap each beet individually in aluminum foil and place on a baking sheet. Bake for about 50 minutes or until a fork can pierce the beet easily.
2. Remove the beets from the oven and allow them to rest for about 10 minutes. Unwrap each beet and allow to cool slightly. Peel the skin from the beets and chop into small bite sized pieces. Place in a large mixing bowl.
3. Add the onion, garlic, jalapeno(s), cilantro and lime juice to the bowl. Stir well to combine and then season with sea salt and black pepper to taste. Store in an airtight container in the refrigerator until ready to use.
- 3 medium sized beets, washed and dried with leaves and root tip trimmed off (skin on)
- 1 Tbsp. olive oil
- 1 medium red onion, peeled and chopped
- 2-3 garlic cloves, minced
- 1 large or 3 small jalapenos, chopped and seeds removed
- 1 cup fresh cilantro, chopped
- 3 limes, juiced
- Sea salt (to taste)
- Ground black pepper (to taste)
Equipment:
- Baking sheet
- Aluminum foil
- Cutting board
- Knife
- Large mixing bowl
- Stirring spoon
Directions:
1. Preheat oven to 400F. Drizzle a little olive oil over each beet and sprinkle each with a dash of sea salt. Wrap each beet individually in aluminum foil and place on a baking sheet. Bake for about 50 minutes or until a fork can pierce the beet easily.
2. Remove the beets from the oven and allow them to rest for about 10 minutes. Unwrap each beet and allow to cool slightly. Peel the skin from the beets and chop into small bite sized pieces. Place in a large mixing bowl.
3. Add the onion, garlic, jalapeno(s), cilantro and lime juice to the bowl. Stir well to combine and then season with sea salt and black pepper to taste. Store in an airtight container in the refrigerator until ready to use.
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