Roasted Beet Salsa
Recipe by Heather of At the Picket Fence
2 cans (15 oz.) Libby's Small Whole Beets, drained
1 medium red onion, sliced
2 teaspoons olive oil
1/4 teaspoon sea salt
2 tablespoons chopped fresh cilantro
1 jalapeno pepper, seeded and minced
1 teaspoon honey
1 tablespoon lime juice
1 teaspoon freshly grated orange zest
1 tablespoon freshly squeezed orange juice
goat cheese (for serving)
crackers (for serving)
1. Preheat oven to 450°F. Line large baking sheet with aluminum foil and lightly coat with nonstick cooking spray.
2. Spread beets and onion on prepared sheet, drizzle with olive oil and sprinkle with salt. Roast for 20 minutes. Let cool completely.
3. Coarsely chop beets and onion, then add to medium bowl. Stir in cilantro, jalapeño, honey, lime juice, orange zest and orange juice. Refrigerate for at least 2 hours to allow flavors to develop.
4. Serve with goat cheese and crackers.