Recipe Review: Seared Fish with Beet Salsa


I try to balance “cheat” days at my favorite bakery (Craftsman and Wolves) with some healthy dinners during the week.  One great source for recipes is the Recipes for Health series by Martha Rose Shulman in the New York Times.  The recent recipe for beet salsa is really easy and flavorful.  I roast the beets covered in foil for about an hour at 400F.  The roast beets are diced together with apple, jalapeno, cilantro, and lime juice.  The fresh salsa has bright flavors that go well over a simple pan-seared fish fillet such as tilapia.  Pair with some green beans for a healthy, flavorful meal.  The salsa keeps for a few days in the refrigerator and can be used to accompany other dishes; one delicious application was on top of omelettes.

Level of difficulty: easy

Time: about 1 1/2 hours, including 1 hour to roast the beets.

Deliciousness: great (3 of 5 stars)

Cost: about $10

Healthy: yes

Make again: yes

Link to recipe here.

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