Posted Wednesday, August 13th, 2014 by & filed under Recipe.

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A go-to salsa is hard to come by. This one’s too mild. That one’s too sweet. You feel us, right?

But, we’re pretty sure we struck salsa *gold* with this beet orange and avocado salsa recipe. It’s one part delicious and one part nutritious. Packed with all the good stuff, there’s no guilt here.

Perfect for next week’s Mexican night {have you seen these pineapple chipotle pork tostadas?} and this weekend’s picnic.

Beet Orange and Avocado Salsa: with orange pita chips | Red Stamp Beet Orange and Avocado Salsa: with orange pita chips | Red Stamp Beet Orange and Avocado Salsa: with orange pita chips | Red Stamp

BEET, ORANGE & AVOCADO SALSA WITH ORANGE PITA CHIPS
{serves 4}

5-6 roasted beets, finely diced
6 Tbsp. olive oil
zest from 1 orange
pita bread, cut into triangles
½ Tsp. Dijon mustard
½ Tbsp. orange juice
½ clove garlic, finely chopped
1 orange, finely diced
1 avocado, finely diced

Preheat oven to 400 degrees. Coat beets with 2 Tbsp. olive oil + wrap with foil. Place beets in roasting pan. Bake until tender {when pierced with a fork}, about 45 minutes. Unwrap + cool.

Cool oven to 350 degrees. In a small bowl, mix 2 Tbsp. olive oil + orange zest. Add salt + pepper to taste. On a baking sheet, arrange pita triangles evenly. Brush with mixture. Bake until crisp, about 6-8 minutes. Cool before serving.

In a medium bowl, whisk remaining olive oil, Dijon mustard, orange juice + garlic until well combined. Add finely diced orange, avocado + beets. Mix well. Add salt + pepper to taste. Serve with pita chips.

Beet Orange and Avocado Salsa: with orange pita chips | Red Stamp Beet Orange and Avocado Salsa: with orange pita chips | Red Stamp

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