Roasted Beet Salsa


Recipe by Heather of At the Picket Fence


2 can (15 oz.) Libby's® Sliced Beets (drained and patted dry)
non-stick cooking spray
1⁄4 small red onion (peeled and thinly sliced)
2 tsp extra virgin olive oil
finely ground sea salt (plus additional, as needed)
2 tbsp chopped cilantro
1 small jalapeño peppers (seeded and diced)
1 tsp honey or agave nectar
1 tbsp lime juice
1⁄2 tsp freshly grated orange zest
1 1⁄2 tbsp freshly squeezed orange juice
granulated sugar or other sweetener (optional)
goat cheese

Preheat oven to 450 degrees F.

Line large baking sheet with aluminum foil and lightly oil or spray with nonstick cooking spray (or use nonstick silicone baking mat). Lay Libby's® Sliced Beets and onion slices on prepared sheet, drizzle with olive oil, and sprinkle with salt. Roast for 20 minutes. Let cool completely.

Coarsely chop Libby's® Sliced Beets and onion and put in medium bowl. Stir in 1 tablespoon of the diced jalapeño, cilantro, honey, lime juice, orange zest and orange juice. Season to taste with additional jalapeño, salt or sugar, depending on preference.

Refrigerate for at least 2 hours to allow flavors to meld, but preferably overnight.

Serve with goat cheese and crackers or create a second appetizer, by topping a wheel of Brie and wrapping it in phyllo dough.