Roasted Beet Salsa

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

By Betty Crocker Kitchens

December 11, 2012

Reynolds® Oven Bag, Large Size

tablespoon flour

tablespoon olive oil

medium to large fresh beets

1/2

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

1/2

teaspoon salt

1/4

teaspoon pepper

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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.

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.