Invigorate roasted beets with bright and snappy flavors that work perfectly as a salad or a side. Recipe courtesy of Reynolds.
Roasted Beet Salsa
- Prep Time 20 min
- Total 1 hr 14 min
- Servings 4
- Ingredients 13
Ingredients
- 1 Reynolds® Oven Bag, Large Size
- 1 tablespoon flour
- 1 tablespoon olive oil
- 3 medium to large fresh beets
- 1/2 cup julienne or match stick carrots
- 2 tablespoons olive oil
- 1 1/2 tablespoons red wine vinegar
- 2 tablespoons, chopped cilantro
- 2 green onions, sliced
- 1 garlic clove, minced
- 1 1/2 teaspoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
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Step1Preheat oven to 400°F. Place Reynolds® Oven Bag in 13x9x2-inch pan. Spray inside of bag with cooking spray. Add flour and olive to oven bag; gently squeeze bag to mix ingredients.
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Step2Remove beet greens, leaving 2-inch stems and skin on beets. Wash beets; place in oven bag.
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Step3Close bag with nylon tie. Cut six 1/2-inch slits in bag near tie. Tuck ends of bag in pan.
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Step4Bake 45 to 55 minutes or until beets are tender when pierced with a fork. Let stand 10 minutes. Carefully cut bag open and let beets cool slightly. When cool enough to handle, remove skin from beets.
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Step5Cut beets into 1/2 -inch cubes; place in small bowl. Stir in remaining ingredients. Refrigerate at least 1 hour.
Nutrition
Nutrition Facts are not available for this recipe
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