Beet, Red Onion, and Orange Salsa

Here is a recipe for all you recently converted beet fans.

Although its a salsa, I really like this as a condiment for beef or lamb burgers.

There is a lot going on with this recipe. Unlike traditional salsas each ingredient adds a specific dimension to the end product.

The recipe can be made up to 10 hours ahead. Store in an air tight container in the refrigerator until ready to use. Allow to drop to room temperature before serving.

Ingredients:

• 2 beets, boiled, peeled, cut into 1/3-inch cubes
• 1 large orange, peel and pith cut away, flesh cut into 1/3-inch cubes
• 1 cup chopped red onion
• 1/4 cup chopped pitted green Greek olives
• 2 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp honey

Process:

1. Boil, peel and cut beets into 1/3 dices
   
   
2. Peel and pith orange - cut orange flesh into 1/3 dices
   
   
3. Chop red onion and olives
   
   
4. In a medium bowl, whisk oil, lemon juice and honey
   
   
5. Add remaining ingredients and season with salt and pepper to taste