Roasted Beet Salsa


Makes 2 generous cups

Recipe by Heather of At the Picket Fence

When roasted and turned into salsa, Libby's® Sliced Beets make the perfect holiday appetizer. Stuff this salsa and a Brie wheel in phyllo dough wrapping for a second delicious appetizer option!

Pastry Wrapped Roasted Beets and Brie recipe here

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

non-stick cooking spray
2 can (15 oz.) Libby's® Sliced Beets drained and patted dry
1⁄4 small red onion peeled and thinly sliced
2 tsp extra virgin olive oil
finely ground sea salt plus additional as needed
2 tbsp chopped cilantro
1 small jalapeño peppers seeded and diced
1 tsp honey or agave nectar
1 tbsp lime juice
1⁄2 tsp freshly grated orange zest
1 1⁄2 tbsp freshly squeezed orange juice
granulated sugar or other sweetener optional
goat cheese

Preheat the oven to 450˚F.

Line a large baking sheet with aluminum foil and lightly oil or spray with nonstick cooking spray (or use a nonstick silicone baking mat). Lay the beet and onion slices on the prepared sheet, drizzle with olive oil, and sprinkle with salt. Roast for 20 minutes. Let cool completely.

Coarsely chop the beets and onion and put in a medium bowl. Stir in 1 tablespoon of the diced jalapeño, cilantro, honey, lime juice, orange zest and orange juice. Season to taste with additional jalapeno, salt or sugar, depending on your preference.

Refrigerate for at least 2 hours for the flavors to meld, but preferably overnight.

Serve with goat cheese and crackers or create a second appetizer, by topping a wheel of Brie and wrapping it in phyllo dough.

Pastry Wrapped Roasted Beets and Brie recipe here