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 a roast chicken, sliced skirt steak, or seared pork tenderloin. Makes about 2 cups.

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Yields4 Servings

Ingredients

 2 Medium Blood Oranges
 2 Roasted Beets peeled and cut into 1/4 inch dice
 1 Large Avocado halved, pitted, peeled, and cut into 1/4 inch dice
 ¼ cup Fresh Cilantro chopped
 2 Green Onions including green tops, thinly sliced
 1 Jalapeno Chile stemmed, halved lengthwise, seeded, deribbed, and minced
 1 tbsp Anaheim or Other Mild Chile seeded and minced
 2 tsp Fresh Lime Juice
 ½ tsp Salt
  tsp Freshly Ground Pepper

Directions

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 the white pith.  Holding the orange over a bowl, use a sharp paring knife to cut along both sides of each segment, releasing the segments and allowing the juice and segments to drop into the bowl.  Discard any seeds that might adhere to the fruit or drop into the bowl.  Repeat with the other orange.  (This technique is called supreming.)

2

Strain the orange juice into a large bowl.  Cut the segments into 1/4 inch pieces and add to the bowl with the juice.  Add the bets, avocado, cilantro, green onions, both chiles, the lime juice, salt, and pepper to the bowl.  Using a rubber spatula, gently fold the ingredients together, being careful not to mash the avocado.  Taste and adjust the seasoning.

3

Cover and set aside for at least 1 hour to allow the flavors to meld before serving.  (The salsa can be prepared up to 8 hours in advance, covered, and refrigerated.  Remove from the refrigerator 45 minutes before serving.)

Source: Roots by Diane Morgan

Ingredients

 2 Medium Blood Oranges
 2 Roasted Beets peeled and cut into 1/4 inch dice
 1 Large Avocado halved, pitted, peeled, and cut into 1/4 inch dice
 ¼ cup Fresh Cilantro chopped
 2 Green Onions including green tops, thinly sliced
 1 Jalapeno Chile stemmed, halved lengthwise, seeded, deribbed, and minced
 1 tbsp Anaheim or Other Mild Chile seeded and minced
 2 tsp Fresh Lime Juice
 ½ tsp Salt
  tsp Freshly Ground Pepper

Directions

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 the white pith.  Holding the orange over a bowl, use a sharp paring knife to cut along both sides of each segment, releasing the segments and allowing the juice and segments to drop into the bowl.  Discard any seeds that might adhere to the fruit or drop into the bowl.  Repeat with the other orange.  (This technique is called supreming.)

2

Strain the orange juice into a large bowl.  Cut the segments into 1/4 inch pieces and add to the bowl with the juice.  Add the bets, avocado, cilantro, green onions, both chiles, the lime juice, salt, and pepper to the bowl.  Using a rubber spatula, gently fold the ingredients together, being careful not to mash the avocado.  Taste and adjust the seasoning.

3

Cover and set aside for at least 1 hour to allow the flavors to meld before serving.  (The salsa can be prepared up to 8 hours in advance, covered, and refrigerated.  Remove from the refrigerator 45 minutes before serving.)

Source: Roots by Diane Morgan

Beet Salsa with Avocado and Blood Orange