Beets seem to be all the rage lately and since I had never cooked with beets before, I decided to give it a try. It’s hard to resist that beautiful deep red color and I love trying out new dishes that are interesting both visually and to the taste buds.
Beets are described as having an earthy sweet flavor and they’re loaded with good for you nutrients. I bought a bunch of organic beets and got to work. I chopped off the gorgeous stems and leaves and saved those for a separate dish that I’ll share with you soon. 
To cook the beets, add a tablespoon of vinegar to a pot of water. I read that the vinegar helps retain the color and I’m all about that color. Add the beets and boil for 45 minutes. The beets will soon be swimming around in a bright pink bath. Once the beets are cooled, remove the skins and slice and dice.
My original plan was to make Beet & Mango Salsa but as I was preparing the dish, I discovered that my mango was bad. I had a moment of panic since my beets were ready to go but my kitchen was a fuchsia disaster. Cutting board, knives, pots and my hands were beet stained and I didn’t want to run out to buy another mango. Plain beet salsa just didn’t sound very interesting, so I improvised and diced up an apple, a little bit of onion and voila – Beet & Apple Salsa. I also added a splash of lemon juice and a little olive oil. 
To taste test my Beet & Apple Salsa, I used tortilla chips. I loved the combination of the salty chip with the sweet beets and apples. But Beet Salsa, is commonly used to top fish dishes or even other meats. The bonus is the beautiful color.
Stay tuned everyone. After I made this Beet & Apple Salsa, I sautéed the stems and greens and will be sharing those soon. But the best was yet to come. With the pot of beet water, I dip dyed some cards and I’ll be sharing those soon too. From three beets, I had a jam packed fun day.
Thanks so much for stopping by.
Wow. A combination I would never expect for salsa.... I'm pinning to give a try!
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