Beetalicious Pico (Golden Beet Pico de Gallo)
Ingredients
For the Beets:
4-5 medium golden beets
2-3 tablespoons extra virgin olive oil
Sea salt and black pepper to taste
2-3 tablespoons water
For the Pico de Gallo:
3 medium tomatoes, diced small
1 large cucumber, diced small
1/2 red onion, finely diced
1-2 jalapeños, seeded and minced (adjust to
taste)
1/4 cup fresh cilantro, chopped
Juice of 2 limes
1/2 teaspoon sea salt
Pinch of freshly ground black pepper
Pinch of oregano
Extra virgin olive oil for drizzling
1-2 teaspoons sherry vinegar (optional)
Instructions
Roasted Beet Option:
1.Preheat oven to 400°F
2.Place whole golden beets in a baking dish
3.Drizzle with olive oil, sprinkle with salt, and add 2-3 tablespoons water to the bottom of the pan
4.Cover with a sheet pan, parchment paper, or any oven-safe cover
5.Roast 45-60 minutes until tender when pierced with a fork
6.Cool slightly, then peel skins off with paper towels
7.Cube into bite-sized pieces
Raw Beet Option:
1.Peel golden beets with a vegetable peeler
2.Cube into small, uniform pieces (about 1/2 inch)
3.Toss with a pinch of salt and let sit 10 minutes to soften slightly
For the Complete Dish:
1.In a large bowl, combine tomatoes, cucumber, onion, jalapeños, cilantro, lime juice, salt, black
pepper, oregano, and sherry vinegar if using
2.Add the cubed golden beets and gently mix everything together
3.Drizzle generously with extra virgin olive oil and toss
4.Let sit 15-20 minutes for flavors to meld
5.Taste and adjust seasoning
SERVES: 4-6 AS A SIDE DISH, 2-3 AS A MAIN
PREP TIME: 20 MINUTES
TOTAL TIME: 1 HOUR 20 MINUTES (ROASTED) / 30 MINUTES (RAW)
