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Roasted Beet Salsa
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Prep Time:
20 minutes
Total Time:
1 hour 14 minutes
Elevate roasted beets with vibrant, zesty flavors for a versatile dish. Made easy with Reynolds.
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:
  • Preheat the oven to 400°F. Place a Reynolds® Oven Bag in a 13x9x2-inch pan, then spray the inside of the bag with cooking spray. Add flour and olive oil to the oven bag, and gently mix the ingredients by squeezing the bag.
  • Separate beet greens, leaving 2-inch stems attached to the beets. Rinse the beets well and place them in an oven bag.
  • Secure the bag with a nylon tie, make six half-inch slits near the tie, and neatly tuck the ends of the bag into the pan.
  • Roast in the oven for 45 to 55 minutes until beets are fork-tender. Rest for 10 minutes. Cut open the bag with care and allow beets to cool slightly. Peel off the skin once they are cool enough to handle.
  • Dice beets into 1/2-inch cubes and combine with the rest of the ingredients in a small bowl. Chill in the fridge for at least 1 hour before serving.

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