ediblecentraloregon.com | 7 INGREDIENTS FOR THE BEETS 4–5 medium golden beets 2–3 tablespoons extra virgin olive oil Sea salt and black pepper, to taste 2–3 tablespoons water FOR THE PICO DE GALLO 3 medium tomatoes, diced small 1 large cucumber, diced small ½ red onion, finely diced 1–2 jalapeños, seeded and minced (adjust to taste) ¼ cup chopped fresh cilantro Juice of 2 limes ½ teaspoon sea salt Pinch of freshly ground black pepper Pinch of oregano Extra virgin olive oil for drizzling Optional: 1–2 teaspoons sherry vinegar ROASTED BEET OPTION: Preheat oven to 400°F Place whole golden beets in a baking dish. Drizzle with olive oil, sprinkle with salt, and add 2–3 tablespoons water to the bottom of the pan. Cover with a sheet pan, parchment paper, or any oven-safe cover. Roast 45–60 minutes, until tender when pierced with a fork. Cool slightly, then peel skins off with paper towels. Cube into bite-sized pieces. RAW BEET OPTION: Peel golden beets with a vegetable peeler. Cube into small, uniform pieces (about ½ inch) Toss with a pinch of salt and let sit 10 minutes to soften slightly. FOR THE COMPLETE DISH: In a large bowl, combine tomatoes, cucumber, onion, jalapeños, cilantro, lime juice, salt, black pepper, oregano, and sherry vinegar, if using. Add the cubed golden beets and gently mix everything together. Drizzle generously with extra virgin olive oil and toss. Let sit 15–20 minutes for flavors to meld. Taste and adjust seasoning. Pico de Gallo (Beetalicious) By Roots at Heart Nutrition Roots at Heart Nutrition believes that health is for everyone. Their bilingual services include holistic nutritional therapy and professional chef services that emphasize local, organic ingredients. 541-241-6529. rootsatheartnutrition.com
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