Roasted Beet Salad with Green Chiles and Lime

• Vegan
• Gluten free
• Paleo

• Produce

  • 2 1/2 lbs Beets, small
  • 1/4 cup Cilantro
  • 1 clove Garlic
  • 3 Jalapenos
  • 1/2 Lime, Juice of
  • 3 Scallions

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on holajalapeno.com

Ingredients

• 2 1/2 pounds small beets (about 14 beets), scrubbed, topped, and tailed
• 2 tablespoons olive oil, divided
• 3 jalapeños, divided
• 3 scallions, minced
• 1/4 cup chopped cilantro, plus more leaves for garnish
• 1 clove garlic, minced
• Juice of 1/2 a lime
• 1 teaspoon kosher salt, plus more for seasoning.

Directions

• Heat oven 400°F.
• Place clean, dried, unpeeled beets in a baking dish big enough so they fit in a single layer. Drizzle 1 tablespoon oil over beets and generously season with salt and pepper. Toss until the beets are coated in oil. Cover with foil and roast 40 minutes or until a knife easily slides through.
• Let sit, covered, until cool enough to handle, about 1 hour.
• Using a pairing knife, scrape the skin off the beets. Quarter each beet and place in a medium bowl.
• Mince 2 of the jalapeños, removing the seeds if youd like it less spicy. Add the minced jalapeño to the bowl with the beets. Thinly slice the third jalapeño lengthwise and set aside.
• Add remaining tablespoon of oil, scallions, cilantro, garlic, lime juice, and teaspoon of salt to the beets and toss to combine. Taste and add more lime juice or salt if needed.
• Arrange beets on a platter and sprinkle with sliced jalapeño and cilantro leaves.