A vibrant and flavorful salsa featuring roasted beets and fresh herbs, perfect as a side or topping.
Preheat your oven to 375°F (190°C).
Ensure the oven is fully preheated before placing the beets inside for even cooking.
Trim the tops off the beets and drizzle them with olive oil. Season with salt and pepper.
Use a brush to evenly coat the beets with oil and seasoning.
Wrap each beet individually in aluminum foil and place them on a baking sheet.
Ensure the foil is tightly sealed to retain moisture during roasting.
Roast the beets in the oven for 40-60 minutes, or until tender when pierced with a fork.
Check the beets for doneness by inserting a fork into the center; it should slide in easily.
While the beets are roasting, finely chop the shallot, mint, and cilantro. Grate the ginger and mince the garlic.
Use a sharp knife for precise chopping and to avoid bruising the herbs.
Juice the lime and combine it with the olive oil, salt, and pepper in a mixing bowl.
Whisk the dressing thoroughly to emulsify the oil and lime juice.
Once the beets are cool enough to handle, peel off the skins and dice them into small cubes.
Wear gloves to prevent staining your hands with beet juice.
Combine the diced beets with the chopped herbs and aromatics in the mixing bowl. Toss with the dressing until well coated.
Gently toss the mixture to avoid mashing the beets.
Serve the salsa as a side dish or topping, and enjoy!
Garnish with additional fresh herbs for a vibrant presentation.
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