Roasted Beet Salsa

Name: Roasted Beet Salsa
Prep time: 20 min
Total time: 1 h 14 min
Yield: 4
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

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Prep 20 min
Total 1 hr 14 min
Servings 4

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

By Betty Crocker Kitchens

Updated December 11, 2012

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

Steps

1

Preheat 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.
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.

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.