Beet The Heat Salsa

By Katie Barreira

I usually prepare this deliciously unusual salsa with roasted beets, but when temps are topping out at 100 degrees, I’m going nowhere near the oven. And thanks to Melissa’s peeled and steamed beets (found in the produce section of your grocery store) there’s no need; the sweet little vacuum packed, ready-to-eat beets are perfect for a no-cook version. Scoop up this colorful condiment with yellow corn chips, toss it into a green salad with crumbled goat cheese or, spoon over grilled fish.

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Beet and Grapefruit Salsa

1 small pink grapefruit
1 package (8 ounces) peeled and steamed baby red beets, finely chopped
1 medium shallot, finely chopped
1 tablespoon chopped fresh tarragon
2 teaspoons lime juice
1 tablespoon olive oil
Pinch sugar
Salt and pepper

1. Slice off the peel, including the underlying white pith, of the grapefruit. Working over a medium bowl, cut between the membranes to release the grapefruit segments into the bowl. Use your finger to break segments into 2 or 3 pieces.
2. Stir the beets, shallot, tarragon, lime juice, olive oil and sugar into the grapefruit; season to taste with salt and pepper.

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