Roasted Beet and Orange Salsa
0
Points®
Temps total: 1 h 12 min • Préparation: 12 min • Cuisson: 1 h • Portions: 6 • Difficulté: Facile
This salsa is so versatile. It can be eaten alone as a salad, spooned over roasted chicken or fish, or used to top tacos.
Ingrédients
Beets
1 pound(s), red and/or yellow
Orange
2 medium, navel
Red onion
¼ cup(s), sliced
Cilantro
⅓ cup(s), fresh, chopped
Red wine vinegar
2 tbsp(s)
Jalapeño pepper
1 tbsp(s), minced
Kosher salt
½ tsp(s)
Cumin seeds
½ tsp(s)
Instructions
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 (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.
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.
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