Roasted Beet Salsa

  • Prep Time

    20 minutes

  • Cook Time

    74 min.

  • Course

    Side Dish



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.