Beet Salsa with Avocado and Blood Orange

Name: Beet Salsa with Avocado and Blood Orange
Yield: Makes about 2 cups/480 ml
Ingredients: 1 tbsp. minced, seeded Anaheim or other mild chile; 2 medium Aromatic Roasted Beets, prepared with red beets, cooled, peeled, and cut into ¼-in/6-mm dice; 2 medium blood oranges; 1 jalapeño chile, stemmed, halved lengthwise, seeded, deribbed, and minced (see Cook’s Note); 2 green onions, including green tops, thinly sliced on the diagonal; ½ tsp. kosher or fine sea salt; ⅛ tsp. Freshly ground pepper; ¼ cup/15 g chopped fresh cilantro; 2 tsp. fresh lime juice; 1 large Hass avocado, halved, pitted, peeled, and cut into ¼-in/6-mm dice

Preparation info

Makes about
2 cups

Difficulty
Easy

Appears in

Roots

By Diane Morgan

Published 2012

About

This is a fabulous salsa for serving with chips, but think about using it as an accompaniment to seared salmon or scallops, grilled shrimp skewers, or just about any fish preparation, too. It also makes a good wintertime condiment to brighten a main course, such as roast chicken, sliced skirt steak, or seared pork tenderloin.

Ingredients

2 medium blood oranges
2 medium Aromatic Roasted Beets, prepared with red beets, cooled, peeled, and cut into ¼-in/6-mm dice
1

Method

Working with one orange at a time, cut a slice from the top and bottom to reveal the flesh. Stand the orange upright and slice away the peel from the sides in wide strips, cutting downward, following the contour of the fruit, and removing all of the white pith. Holding the orange over a bowl, use a sharp paring knife to cut along both sides of each segment, releasing the