Beet Salsa

This is really good with pita chips, and can also be served as a relish salad with most any meat or fish.

If you make it with red or chioggia beets, it is a very pretty holiday salsa.

1½ c. cooked, peeled beets, very small diced (¼")

1 c. orange segments, very small diced (¼")

1 tart apple, very small diced (¼")

1 avocado, very small diced (¼")

2 Tbsp. snipped cilantro, parsley, or carrot tops, optional

2 Tbsp. finely chopped green, red, or other mild onion

1 small jalapeno pepper, seeded and minced, optional

1 Tbsp. lime juice

Salt and pepper to taste

Combine all ingredients, cover, and refrigerate.

Allow flavors to meld for at least an hour or so before serving.

Recipe created or adapted by Liz Talley, Urban Graze

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