Roasted Beet Salsa

Invigorate roasted beets with bright and snappy flavors that work perfectly as a salad or a side. Recipe courtesy of Reynolds.

  • Prep Time 20 min
  • Total Time 1 hr 14 min
  • Servings 4


Reynolds® Oven Bag, Large Size
tablespoon flour
tablespoon olive oil
medium to large fresh beets
cup julienne or match stick carrots
tablespoons olive oil
1 1/2
tablespoons red wine vinegar
tablespoons, chopped cilantro
green onions, sliced
garlic clove, minced
1 1/2
teaspoons sugar
teaspoon salt
teaspoon pepper

  • 1 Preheat oven to 400ºF. 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.
  • 2 Remove beet greens, leaving 2-inch stems and skin on beets. Wash beets; place in oven bag.
  • 3 Close bag with nylon tie. Cut six 1/2-inch slits in bag near tie. Tuck ends of bag in pan.
  • 4 Bake 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.
  • 5 Cut beets into 1/2 -inch cubes; place in small bowl. Stir in remaining ingredients. Refrigerate at least 1 hour.

Expert Tips

Reynolds® Oven Bag Tips: • To remove skin from beets, cover beet with a paper towel; use paper towel to pull off skin.

• To serve beet salsa over salad greens as a salad, add crumbled goat cheese, toasted pine nuts and a bottled vinaigrette dressing and toss.