Best Beet Salsa Recipes

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MOROCCAN-SPICED LAMB BURGERS WITH BEET, RED ONION, AND ORANGE SALSA



Moroccan-Spiced Lamb Burgers with Beet, Red Onion, and Orange Salsa image

Provided by Paul Gayler

Categories     Sandwich     Garlic     Lamb     Olive     Onion     High Fiber     Backyard BBQ     Dinner     Grill     Grill/Barbecue     Cilantro     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4

Number Of Ingredients 22

Salsa
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 tablespoon honey
2 beets, boiled, peeled, cut into 1/3-inch cubes
1 large orange, peel and pith cut away, flesh cut into 1/3-inch cubes
1 cup chopped red onion
1/4 cup chopped pitted green Greek olives
Burgers
1 large shallot, minced
2 tablespoons chopped fresh cilantro
1 jalapeño chile, seeded, minced
1 garlic clove, minced
1 1/4 teaspoons salt
3/4 teaspoon ground black pepper
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1 3/4 pounds ground lamb
Nonstick vegetable oil spray
4 large cracked-wheat hamburger buns, split horizontally
1 1/3 cups thinly sliced Bibb lettuce
Mayonnaise

Steps:

  • For salsa:
  • Whisk first 3 ingredients in medium bowl to blend. Mix in next 4 ingredients. Season salsa to taste with salt and pepper.
  • Do ahead: Can be made 8 hours ahead. Cover and chill.
  • For burgers:
  • Stir shallot, cilantro, jalapeño, garlic, salt, black pepper, paprika, and cumin in large bowl to blend. Add lamb and mix gently to combine. Shape mixture into four 1/2-inch-thick patties. Arrange on small baking sheet.
  • Do ahead: Can be made 8 hours ahead. Cover and chill.
  • Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Grill buns, cut side down, until golden, about 2 minutes; transfer to work surface. Place lettuce and large spoonful of salsa on each bun bottom. Grill burgers until slightly charred and cooked to desired doneness, about 4 minutes per side for medium-rare. Place 1 burger on each bun. Top each with mayonnaise and bun top. Serve with remaining salsa.

ROASTED BEET AND BEET GREEN SALAD WITH WARM PISTACHIO SALSA VERDE



Roasted Beet and Beet Green Salad with Warm Pistachio Salsa Verde image

Provided by Katie Lee Biegel

Time 1h

Yield 4 servings

Number Of Ingredients 16

3 beets, peeled and cut into 1-inch wedges, plus beet greens, roughly chopped
1 tablespoon olive oil
Kosher salt and freshly cracked black pepper
3 cups baby kale
One 4-ounce log goat cheese, crumbled
1/4 cup pomegranate seeds
1/2 cup fresh parsley
1/4 cup fresh cilantro
1/4 cup fresh mint
4 scallions, white and light green parts only, roughly chopped
Zest and juice of 1 lemon
Pinch red pepper flakes, optional
5 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1/4 cup toasted pistachios, roughly chopped
Kosher salt and freshly cracked black pepper

Steps:

  • For the salad: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • In a bowl, toss the beets with the olive oil and season with salt and pepper. Transfer to the lined baking sheet. Bake until the beets are tender, 30 to 40 minutes.
  • For the salsa verde: In a food processor, combine the parsley, cilantro, mint, scallions, lemon zest and juice and a small pinch of red pepper flakes if using. Pulse until just combined.
  • Combine the oil and garlic in a medium skillet and slowly heat on low until the garlic just begins to sizzle. Turn off the heat. Stir in the pistachios and herb mixture. Season generously with salt and pepper.
  • In a large salad bowl, toss the beet greens with the baby kale. Top with roasted beets, crumbled goat cheese and pomegranate seeds. Drizzle with the salsa verde.
  • Any extra salsa verde can be stored in the refrigerator and served over fish, chicken or roasted vegetables.

SEARED FISH WITH BEET SALSA



Seared Fish With Beet Salsa image

I made this with cod, but you can also use a firmer fish, which you can grill or broil as well as sear and bake, as I do in this recipe. Cut the beets and apple very small - about 1/8 inch dice. The sweet crunch of the apple contributes texture and juice to the tangy/pungent salsa, which is delicious with all sorts of foods, not just fish. If you're vegetarian or vegan, try it with grains; it's especially nice with red quinoa.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 1h

Yield Serves 4

Number Of Ingredients 12

3 medium or 4 small beets, preferably a mix of golden, Chioggia and red, roasted, peeled and cut in very small dice (smaller than 1/4 inch) (about 1 cup very small dice)
2 to 3 serrano or jalapeño chiles, minced
1/4 cup chopped cilantro (more to taste)
Salt to taste
2 tablespoons fresh lime juice (more to taste)
2 tablespoons minced shallot or chives (optional)
1/2 small tart apple, cored and cut in very small dice (smaller than 1/4 inch)
2 tablespoons extra virgin olive oil
1 1/2 pounds cod fillets (or other light-fleshed fish of your choice, like halibut or tilapia
Salt and freshly ground pepper
1 tablespoon sunflower oil, grapeseed oil or extra virgin olive oil
Juice of 1 lime

Steps:

  • Combine all of the ingredients for the salsa in a medium bowl. Stir together, taste and adjust salt. Set aside for 30 minutes or longer.
  • Preheat the oven to 400 degrees. Season the fish with salt and pepper. Heat a heavy ovenproof skillet over high heat and add the oil. Tilt the pan to film the bottom. Add the fish fillets and cook for 1 minute, or until you can easily slide a spatula underneath and turn the fish over (you may have to do this in two batches so that you don't crowd the fish).
  • Turn the fish over and place in the oven for 5 to 10 minutes, depending on the thickness of the fillet (5 minutes per 1/2 inch thickness), until the fish is opaque and can be pulled apart with the tines of a fork. Remove from the heat and transfer to plates or a platter. Squeeze lime juice over each piece of fish and serve, garnishing each serving with a generous spoonful of salsa.

Nutrition Facts : @context http, Calories 287, UnsaturatedFat 10 grams, Carbohydrate 10 grams, Fat 13 grams, Fiber 3 grams, Protein 33 grams, SaturatedFat 2 grams, Sodium 650 milligrams, Sugar 6 grams

ROASTED BEET SALSA



Roasted Beet Salsa image

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

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 1h14m

Yield 4

Number Of Ingredients 13

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:

  • 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.
  • Remove beet greens, leaving 2-inch stems and skin on beets. Wash beets; place in oven bag.
  • Close bag with nylon tie. Cut six 1/2-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 1/2 -inch cubes; place in small bowl. Stir in remaining ingredients. Refrigerate at least 1 hour.

Nutrition Facts : ServingSize 1 Serving

ROASTED BEET SALSA (OR SALAD)



Roasted Beet Salsa (Or Salad) image

Oh goodness, this is a super way to eat beets! Beets, roasted, diced with ginger, jalapeno, garlic, mint and cilantro. Throw in a little lime juice and mmmmm..mmmmm! Adapted from Chef2Chef!

Provided by Sharon123

Categories     Vegetable

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 10

4 medium beets
4 tablespoons extra virgin olive oil
salt and pepper
2 teaspoons shallots, finely diced
2 teaspoons fresh ginger, grated
1 teaspoon jalapeno, finely diced
1/2 teaspoon garlic, minced
1/4 cup of fresh mint, minced
1/4 cup fresh cilantro, minced
2 teaspoons lime juice

Steps:

  • To roast beets:.
  • Preheat the oven to 375 degrees F.
  • Trim the tops off the beets and drizzle with the olive oil. Season the beets with salt and pepper, wrap them in aluminum foil individually and roast until tender, about 40-60 minutes(depending on how large they are). When cool enough to handle, peel the beets.
  • While the beets are roasting, place the shallot, jalapeno, ginger, garlic, mint, cilantro, lime juice and 6 tablespoons of olive oil in a small bowl and stir to combine.
  • When the beets are done, carefully remove the foil. Let cool, and then peel the beets by slipping the skins off with your fingers. Dice the beets and add salsa mixture, stirring to combine. Taste for seasoning.
  • Great served with fish or eaten alone as a salad!

Nutrition Facts : Calories 147.4, Fat 13.7, SaturatedFat 1.9, Sodium 41.4, Carbohydrate 6.3, Fiber 1.5, Sugar 4.1, Protein 1.1

BEET SALSA



Beet Salsa image

The beet, better known as the beetroot down under, is very popular in Australia. This versatile beet salsa turns burgers and fish into something quite special! This recipe is from an Australian recipe website. Enjoy!

Provided by Nif_H

Categories     Sauces

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

2 beets, trimmed
1 tablespoon coarse grain mustard
1 tablespoon fresh lemon juice
2 tablespoons fresh dill, chopped
1 shallot, trimmed, thinly sliced
salt and pepper

Steps:

  • Wearing rubber gloves to avoid staining your hands, peel the beet. Coarsely grate the beet into a large glass or ceramic bowl.
  • Combine the mustard and lemon juice in a small bowl. Stir the mustard mixture, dill and shallot into the grated beets. Season with salt and pepper.

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