Roasted Beet Salsa (Or Salad) – a delicious recipe with beets, extra virgin olive oil, salt, shallots, fresh ginger, jalapeno. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
To roast beets:
2
Preheat the oven to 375 degrees F.
3
Trim the tops off the beets and drizzle with the olive oil. Season the beets with salt and pepper, wrap them in aluminum foil individually and roast until tender, about 40-60 minutes(depending on how large they are). When cool enough to handle, peel the beets.
4
While the beets are roasting, place the shallot, jalapeno, ginger, garlic, mint, cilantro, lime juice and 6 tablespoons of olive oil in a small bowl and stir to combine.
5
When the beets are done, carefully remove the foil. Let cool, and then peel the beets by slipping the skins off with your fingers. Dice the beets and add salsa mixture, stirring to combine. Taste for seasoning.
6
Great served with fish or eaten alone as a salad!
140
kcal
Calories
15
g
Fat
2
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 4 medium beets, 4 tablespoons extra virgin olive oil, salt and pepper, 2 teaspoons shallots, finely diced, and more.
Yes, Roasted Beet Salsa (Or Salad) falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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