Beet Salsa (Roasted!)
Prep Time
10 minutes
Prep Notes
It takes 40 minutes to roast the beets, but less than 10 minutes to whip together! This makes a great appetizer for company or a snack. I like to use lettuce cups or endive with goat cheese to serve, but the salsa tastes just as good on a cracker or other chip.
This recipe was featured on "Cooking with Evey". Find the video link on how to prepare this dish here!
Cooking Time
40 minutes
Yields
8
Ingredients
1 lb. Beets (about 2 large or 3 medium)
1 Red Onion (small, chopped)
1 Tbsp Extra Virgin Olive Oil
1/2 tsp Sea Salt
1/2 Jalapeno Pepper (seeded, diced)
1 Tbsp Parsley (fresh, chopped)
1 Tbsp Mint Leaves (fresh, chopped)
1 Tbsp Honey (optional)
1 tsp Orange Zest (or lemon zest, freshly grated)
2 Tbsp Orange Juice (from 1 orange, or lemon juice from 1/2 lemon)
6 ozs Goat Cheese (for serving)
2 heads Endive (for serving, or seed crackers, see note)
Directions
- Preheat oven to 400° F. Lay chopped beets on parchment-lined baking sheet. Drizzle with olive oil and sprinkle with salt. Roast for 30-40 minutes or until beets are soft. Stir once to ensure even cooking. Let cool completely. (Alternatively, place beets and oil on foil, seal tightly, and roast.)
- Add beet and onions to food processor along with remaining ingredients. Pulse lightly until chopped into small pieces but not pureed.
- Separate endive leaves. Clean and dry. Top each leaf with a spoonful of goat cheese, and top with Beet Salsa. See note for other serving ideas.
Credit
Evey Schweig Health Coach & Anti-Inflammatory Expert
https://eveyschweig.com/apps/recipe/details/id/Beet-Salsa-Roasted-
