Roasted Beet Salsa or Salad
Brighten up your table with this vibrant and versatile Roasted Beet Salsa or Salad! Perfect as a zesty dip for tortilla chips or a refreshing side dish, this recipe combines the earthy sweetness of roasted beets with the tangy zing of orange zest and juice, the mild heat of jalapeño, and the fresh aroma of cilantro. A touch of red wine vinegar and optional crumbles of feta cheese elevate the flavor even further, creating a dish that’s as bold as it is delicious. With minimal prep and roasting time, this colorful beet salad is an easy-to-make, nutrient-packed addition to any meal. Perfect for gatherings or meal prep, it’s a healthy, gluten-free, and vegetarian delight that’s sure to impress!
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Recipe Information
Ingredients
- 4 medium beets
- 2 tablespoons olive oil
- 1 teaspoon orange zest
- 2 tablespoons orange juice
- 0.5 medium red onion
- 1 small jalapeño
- 0.25 cup fresh cilantro
- 1 tablespoon red wine vinegar
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup feta cheese (optional)
Instructions
Preheat the oven to 400°F (200°C).
Wash and trim the beets, leaving about 1 inch of the stems to prevent bleeding. Wrap each beet tightly in aluminum foil and place them on a baking sheet.
Roast the beets in the preheated oven for 40-50 minutes, or until they are tender when pierced with a fork.
While the beets are cooking, finely dice the red onion, jalapeño (remove seeds for less heat), and cilantro. Set them aside.
Once the beets are roasted, allow them to cool slightly. Use a paper towel or your fingers to gently rub off the skins. Trim off the stems and roots.
Cut the peeled beets into small cubes and transfer them to a large mixing bowl.
Add the olive oil, orange zest, orange juice, diced red onion, jalapeño, cilantro, and red wine vinegar to the bowl.
Season with salt and black pepper to taste. Gently toss everything together to combine.
Optional: If using feta cheese, crumble it on top or fold it into the mixture.
Serve immediately as a salsa with tortilla chips or as a side salad. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.7 g | 53% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 2523 mg | 110% | |
| Total Carbohydrate | 45.5 g | 17% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 29.6 g | ||
| Protein | 15.3 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 383 mg | 29% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1355 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
