cooking · Gluten-Free · Plant Based Diet

Roasted Beet Salsa

feel Something unusual is nearly always my choice when it comes to finding a recipe to try out of a new cookbook. This unusual salsa is from 150 Best Dips and Salsas: Plus Recipes for Chips, Flatbreads and More, on page 94.


I adapted a recipe that called for slivered almonds, so that Alistaire could enjoy it. I also used sunflower oil for the roasting, and saved the more expensive olive oil for the finished salsa. I love seeing recipes as a jumping off point, to have fun with!


Roasted Beet Salsa (As adapted from page 94)


  • 1½ pounds beets, unpeeled
  • Sunflower oil
  • Fine sea salt
  • ¼ cup shelled raw sunflower seeds
  • 1 Tbsp white balsamic vinegar
  • 1 Tbsp extra virgin olive oil
  • ½ tsp fresh thyme leaves


Heat a large skillet (preferably a regular one, not non-stick), over medium-high. Add in sunflower seeds, toast until smelling good, a few minutes at most, stirring often. Let cool.

Preheat oven to 200°. Trim off beet greens, discard or use for another recipe, scrub, wash and dry off beets.

Place beets on a rimmed baking sheet. Drizzle with sunflower oil, roll in oil with hands. Sprinkle on 1 teaspoon salt, toss to coat. Cover tightly with foil, roast in oven for two hours, or until tender.

Remove from oven, pour off any cooking juice in a bowl, reserve. Let beets cool enough to handle. Rub off skins, trim tops and bottom roots off.

Dice beets and measure out 1¼ cups, place in a glass or ceramic bowl. Toss gently with sunflower seeds, vinegar, olive oil, thyme and 1/8tsp additional sea salt. Cover and refrigerate for at least an hour before serving, and up to 3 days.

Makes about 1¼ cups.

FTC Disclosure: We received a review copy.

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