Roasted Beet and Orange Salsa

By rmulleni

Ingredients

• 1 pound(s) uncooked beets, red and/or yellow
• 2 medium orange(s), navel
• 1/4 cup(s) (chopped) uncooked red onion(s)
• 1/3 cup(s) cilantro, fresh, chopped
• 2 Tbsp red wine vinegar
• 1 Tbsp jalapeño pepper(s), minced
• 1/2 tsp kosher salt
• 1/2 tsp cumin seeds

Preparation

Step 1

Preheat oven to 450°F.

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.

Meanwhile, with a sharp knife, segment oranges. 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.

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.