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Roasted Beet Salsa

  • Prep Time: 20 minutes
  • Cook Time: 74 min.
  • Course: Side Dish

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  • 1 Reynolds Oven Bag, Large Size
  • 1 tablespoon flour
  • 1 tablespoon olive oil
  • 3 medium to large fresh beets
  • 1 cup julienne or match stick carrots
  • 2 tablespoons olive oil
  • 1 tablespoons red wine vinegar
  • 2 tablespoons, chopped cilantro
  • 2 green onions, sliced
  • 1 garlic clove, minced
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 teaspoon pepper


Step 1

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.

Step 2

REMOVE beet greens, leaving 2-inch stems and skin on beets. Wash beets; place in oven bag.

Step 3

CLOSE bag with nylon tie. Cut six -inch slits in bag near tie. Tuck ends of bag in pan.

Step 4

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.

Step 5

CUT beets into -inch cubes; place in small bowl. Stir in remaining ingredients. Refrigerate at least 1 hour.

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