If you are looking for a switch from the normal pico de gallo, try this Roasted Beet Salsa with tangerines and red onion. It is hearty with a hint of sweetness and very low in fat.
One of my favorite things to do each week is make a trip to my local Farmer’s market. The produce is so fresh and I always come home with bags and bags of goodies. My latest trip resulted in bags of root vegetables which are so plentiful this time of the year.
Normally, I roast beets as a side dish, but decided to try something different with them this time. We plan to have baked cod for dinner and I normally add a tomato salsa on top of it.
I thought the beets make a great base for a spicy salsa instead. It’s easy to make, but you’ll need to allow a little time to roast the beets.
TIP: Short on time at the dinner hour? Roast the beets the night before or early in the morning. They’ll be ready when you prepare the salsa which only takes about 10 minutes.
Don’t know how to cook veggies in the oven? See my tips for roasting vegetables here.
Beets are one of my favorite root vegetables. They are heart, tasty and low in calories as well as having a boat load of vitamins and nutrients.
For this recipe, we’ll be using just the beets themselves, but be sure to save the greens for another meal. They are wonderful cooked with olive oil and garlic.
Making this roasted beet salsa
I love beetroot recipes that are really easy to make. This one checks all the boxes. There is no need to even peel the beets. Just wrap them in aluminum foil and place in a hot oven for about 50-60 minutes(longer if you use really large beets) until they can be pierced with a fork.
One of the keys to the flavor of this tasty salsa is to roast the beets. Roasting vegetables brings out their natural sweetness and this process makes an incredible difference to the flavor of a root vegetable such as beets.
Once the beets are cooked, the skins will easily peel right off!
You can make the rest of the salsa while they are cooking or later in the day, so the recipe is very versatile. Look at the color that will go into this salsa!
This toasted beet salsa is great to serve with chips or pita wedges and also wonderful spooned over fish, any protein, or as a topping for tacos. It is also fine served as a salad. So versatile, tasty and easy to make. What is not to love?
Everything gets combined into one bowl and then add the beets to the mixture and combine well.
TIP: It is a good idea to wear plastic gloves when you make this recipe. Cooked beets are very messy and you’ll have red hands for days without them!
Time to taste this roasted beet salsa
This yummy beet salsa has a lovely flavor that is hearty, tart, sweet and salty – in each spoonful. I love the burst of freshness happens when you bite into the tangerines.
The diced jalapeno pepper gives the salsa a tiny but of heat but it is definitely not overpowering. I used a small jalapeno and removed the seeds.
It made the perfect compliment tonight for some baked fish and makes a lovely change from a tomato based salsa recipe.
Tips for success with this beet salsa
This recipe is so easy to make and very versatile but there are a few things to be aware of when making it.
- It is a good idea to wear plastic gloves when you make this recipe. Cooked beets are very messy and you’ll have red hands for days without them!
- If you are planning on using the recipe as a salsa chop the beets into small pieces. This makes it very much easier to scoop with crackers or chips.
- If you plan to use it as a salad or side dish, cut the beets into larger pieces so that it will become more of a beet salad.
- The beet salsa will keep for a couple of days in the fridge in a sealed container. It makes a great lunch option the next day with some heated pita chips.
Nutritional value of this beet salad
This recipe is so versatile. It fits into a Paleo or Whole30 diet. It is low fat, gluten free and very low in calories at only 59 per serving. Best of all, it has 0 Weight Watchers Freestyle points!
Would you like a reminder of this recipe for roasted beet salsa/salad? Just pin this image to one of your Pinterest healthy cooking boards so that you can easily find it later.
- 2 large beets (approximately 1 pound)
- 3 small tangerines
- 1 tablespoon of lime juice
- 1/2 red onion, chopped
- 1 clove of garlic, finely diced
- 6 tablespoons fresh cilantro
- 2 tablespoons red wine vinegar
- 1 small jalapeño pepper minced
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground cumin seeds
- Preheat oven to 450°F.
- Wrap each beet in foil and place on a baking sheet.
- Roast in the preheated oven until the beets are tender when you pierce them. This takes about 50-60 minutes (or longer if you use really large beets).
- Remove and allow to cool.
- While the beets are cooking you can make the rest of the salsa.
- Peel the tangerines and segment them. Cut the pieces in half.
- Place the tangerine pieces in a medium sized bowl. Add the diced red onion, diced garlic, fresh cilantro, lime juice, red wine vinegar, jalapeno, sea salt and cumin.
- Toss gently to mix well so that all the pieces are coated.
- Remove the foil from the beets and rub off the skins. Dice the beets and add to the salsa mixture.
- Gently toss and serve.
Weight Watchers Freestyle points = 0
It's a good idea to wear latex gloves when you peel the beets to keep your hands clean of the beet juice.
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Serving Size:1/2 cup
Amount Per Serving: Calories: 59Total Fat: 0.3gSaturated Fat: 0.0gUnsaturated Fat: 0.2gCholesterol: 0.0mgSodium: 257.2mgCarbohydrates: 13.6gFiber: 3.2gSugar: 9.4gProtein: 1.6g
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