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Roasted Beet Salsa

Roasted Beet Salsa
  • 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.
Updated December 11, 2012


  • 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


  • 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.

No nutrition information available for this recipe
  • Reynolds® is a trademark of Reynolds Consumer Products Inc.
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