©Lady and Pups
A great way to use up any leftover beets in your crisper that are starting to get soft and pudgy. Spruced up with the heat of ginger and jalapeno, this salsa adds tart spice to slabs of almost musky and crisp broccoli.
For the Salsa:
4 medium Beets, any color
4 Tbs Extra virgin olive oil, divided
Salt and freshly ground black peper
2 tsp Finely diced onion
2 tsp Grated fresh ginger
2 tsp Finely diced jalapeno pepper
1/2 tsp Minced garlic
1/4 cup Minced fresh mint
1/4 cup Minced fresh cilantro
3 tsp Lime juice
1. To roast the beets: preheat the oven to 375. Trim the tops off the beets and drizzle with 1 tablespoon of the olive oil. Season the beets with salt and pepper, wrap them in aluminum foil and roast them until tending (a paring knife slipped into the middle should penetrate easily), about 40 to 50 minutes. Let them cool in the in foil.
2. While the beets are roasting, place the onions, ginger, jalapeno garlic, mint, cilantro, lime juice, and remaining 3 tablespoons of oil in a small bowl and stir to combine.
3. Peel the beets by slipping the skins off with your fingers. Finely dice and add them to the salsa mixture, stirring to combine. Taste for seasoning and adjust with salt, pepper, and lime juice.
For the Broccoli:
4 large Stems broccoli (florets and stalks)
4 Tbs extra-virgin olive oil, divided
Salt and freshly ground black pepper
3 cloves garlic, thinly sliced
1. Slice the broccoli into 1-inch slices, like you would to make cauliflower steaks. Coat them with oil, adding salt and pepper.
2. Heat 1-2 tablespoons of oil in a large skillet over medium heat and add the garlic slices.
3. Add the broccoli to the hot skillet, pressing the slices into the pan with a spatula. Cook for 5-7 minutes, or until nicely browned.
4. Serve hot or cold with the roasted beet salsa.