Beet Salsa with Avocado and Blood Orange

Preparation info
  • Makes about

    2 cups

    • Difficulty


Appears in

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.


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


  1. 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