Beet Cilantro-Lime Salsa
Haven't tried beets? Well, here's your chance. They're super nutritious and oh so tasty! Or if you love beets, here is a fun way to use them. (Remember to use those tops too!) Beets are high in iron, so they're great for maintaining healthy blood. Plus they taste so darn good!
Just whipped up this fab Beet Salsa with cilantro, jalapeño and lime. Would love to know if you give it a try and what you think.
Beet, Cilantro-Lime Salsa
Yields 3-4 cups
- 3 large beets
- 1/3 cup fresh cilantro
- 1 teaspoon salt
- 2 limes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 inch jalapeño
- 1/3 of a small, red onion
Preheat oven to 400 degrees F.
Cut off tops of beets and keep greens to use in another recipe, such as cooked greens.
Slice beets in half. Place in a loaf pan with about 1 inch of water. Cover tightly with aluminum foil and place in heated oven for 45-55 minutes to steam. They're ready when a knife goes through easily to the middle.
Drain the liquid carefully into the sink (Watch out because it will stain!) Let them cool and the peels should slide off easily with your fingers. Slice into thin, small strips.
Rough chop the cilantro and finely mince the onion and jalapeño. (Wash hands thoroughly after handling jalapeño and do not touch eyes or face.)
Juice the lime into your mixing or serving bowl and add all the fresh ingredients. Top with salt and slices and toss well to coat everything.
Let chill in fridge for at least 1 hour. Longer is better as the flavors will develop.
Enjoy on burgers, on fish tacos, veggie tacos, and with tortilla chips. Have fun experimenting with the uses!
I'd love to hear how you like it and what creative ways you come up with for this tasty salsa.
The Empowered Kitchen Tips
This salsa can be stored in the refrigerator for up to 5 days. Cover to keep fresh. Cooked beets do not freeze well, so enjoy this the week you make it.