Beet Salsa with Habanero

3 beets
2 scallions (thinly sliced)
1/2 C orange juice
1/4 C chopped cilantro
1/4 C diced yellow pepper
1/4 C lime juice
2 T olive oil
1 habanero minced
1/2 tsp salt

Preheat oven to 450. Tightly wrap beets in foil. Bake beets until tender (about 1 1/4 hours). Let stand wrapped for 15 minutes, then open foil and peel when cool enough. Finely dice.

Mix beets in a bowl with the remaining ingredients and let sit at room temperature for 20 minutes before serving.

 

from Roberto Santibanez’ Truly Mexican

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