Roasted Beet & Watermelon Salsa

Roasted Beet & Watermelon Salsa

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Yield: 3 cups

Prep: 15 mins

Roast: 45 mins

  • 3 small beets
  • EVOO, for drizzling
  • 1 1/4 cups finely chopped seedless watermelon
  • 1/3 cup finely chopped red onion
  • 1 tablespoon fresh lemon juice
  • Salt and pepper
  1. Preheat the oven to 400 degrees . Place the beets on a sheet of foil, drizzle with EVOO and wrap up, sealing the edges to make a pouch. Poke a small hole in the top of the pouch. Roast until fork-tender, about 45 minutes. Let cool. Open the pouch and discard the foil. Slip off the beet skins and discard; finely chop the beets.
  2. Transfer the beets to a bow. Toss with the watermelon, onion and lemon juice; season with salt and pepper.
Tip Make It a Meal
  • Add a hit of colorand flavorto fish tacos, or try it on top of goat cheese crostini.