Roasted Beet Salsa
- Prep Time: 20 minutes
- Cook Time: 74 min.
- Course: Side Dish
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- 1 Reynolds Oven Bag, Large Size
- 1 tablespoon flour
- 1 tablespoon olive oil
- 3 medium to large fresh beets
- 1 cup julienne or match stick carrots
- 2 tablespoons olive oil
- 1 tablespoons red wine vinegar
- 2 tablespoons, chopped cilantro
- 2 green onions, sliced
- 1 garlic clove, minced
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon pepper
PREHEAT oven to 400F. 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.
REMOVE beet greens, leaving 2-inch stems and skin on beets. Wash beets; place in oven bag.
CLOSE bag with nylon tie. Cut six -inch slits in bag near tie. Tuck ends of bag in pan.
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.
CUT beets into -inch cubes; place in small bowl. Stir in remaining ingredients. Refrigerate at least 1 hour.
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