Happy Cinco de Mayo! It is a gorgeous day here in KC and how better to celebrate then with some fresh blueberry beet salsa?! Whoa! What’s that I just read?! Blueberry and BEET salsa?! I know, it sounds crazy. But just hear me out. For you to fully understand the beauty of this salsa, I think we need to start at the beginning…
I love to grocery shop. I love going to a new store and casually perusing the isles. I refer to it as “one of my happy places”. The smells. The colors. All of the produce perfectly stacked with a light shine from the ‘rain makers’. Granted you have to get to the store at the right time to find that, but even on busy days the hustle and bustle of people as they hand select their purchases and fill their carts is awe-inspiring.
I have felt this way about the grocery store for as long as I can remember. Even when I worked as a cashier at one, I still found new stores to aimlessly wander. I was out putzing around a local store when I came across organic beets for $0.98 a bunch. The greens alone were so perfect that I couldn’t help but gasp. So, naturally, I put two in my cart. Then I stumbled upon the berry table and found blueberries for $0.98 – I couldn’t believe my luck!! I put two of those in my cart too. What had started as me running in to get a few things had quickly turned into multiple shopping bags of produce (something my husband has reluctantly given in to as “normal”).
A few nights later I was slicing-up my now roasted beets to freeze for smoothies. I was thinking about making a blueberry salsa to serve with pork tacos, when it occurred to me – not only would the golden beets add a pop of color to the salsa, but their sweet flavors would be a welcomed addition! And so, blueberry beet salsa was born!
I’d be lying if I said that I didn’t eat it every meal until it was gone. It was great on pork tacos for dinner (like these), with corn chips and even piled on top of eggs and turkey bacon. One of the best things about salsa is that you can fix it up how ever you like it. I prefer mine on the chunkier end of the salsa spectrum and heavy in cilantro, but feel free to fix it to your liking. Play with the ratios and the taste until you find what you like mike most. Basically, you can’t go wrong!
- 1 pint of blueberries, halved
- 1 medium roasted golden beet, chopped
- 2-3 smaller tomatoes, chopped (or quartered cherry tomatoes)
- 1/4 c. cilantro leaves, chopped (or more to your liking)
- 1/4 white onion, chopped
- 1 jalapeno, seeded and chopped
- a few shakes of salt
- Mix all ingredients in a bowl. Best if you can make it a few hours in advance to allow all of the flavors to meld.
- Serve with chips, on top of tacos or with whatever crazy ideas your heart desires!
Best if made a few hours ahead of time to allow flavors to meld. Left overs can be store in an air tight container in the refrigerator for a few days.