Have you seen the widely discussed episode of Black-ish? The series is always grounded, but this particular episode felt especially real. I cried—more than once. My partner suggested we might skip it, but I’m glad we watched. If you haven’t seen it, I recommend you do. If you have, I’d love to hear your thoughts.
What lingered with me most were the scenes that recalled the hope and joy after President Obama’s election. Watching that optimism contrasted with our current political climate felt heartbreaking. The episode brought back how hopeful we all were, believing real change was possible.
It’s striking that the passion we felt then—full of hope and a desire for unity—now mirrors the passion on the other side, but in many cases it’s driven by anger and hostility. That shift over just a few years has left me deeply sad about the state of things in this country. With November ahead, it feels like there’s a long road in front of us.
But this space is meant for food and uplifting moments, so let’s shift gears and talk about something cheerful for a bit: beets. We’re in the final days of winter, and this salad feels like a bright bridge into spring.
I adore this salad for the bold color contrast—the deep ruby beets against bright green chiles and a sprinkle of cilantro. The flavors balance in an appealing asymmetry: earthy beets with tart lime, a touch of sweetness, and a spicy kick. It’s an elegant, easy side that would brighten an Easter table. You can prepare it an hour or two ahead, cover it, and let it sit at room temperature until serving.
- More EASTER Recipes
- More SALAD Recipes
Roasted Beet Salad with Green Chiles and Lime
4 servings
40 minutes
1 hour 40 minutes
2 hours 20 minutes
Sweet and earthy roasted beets tossed in a tangy, spicy dressing.
Ingredients
- 2 1/2 pounds small beets (about 14 beets), scrubbed, topped, and tailed
- 2 tablespoons olive oil, divided
- 3 jalapeños, divided
- 3 scallions, minced
- 1/4 cup chopped cilantro, plus more leaves for garnish
- 1 clove garlic, minced
- Juice of 1/2 a lime
- 1 teaspoon kosher salt, plus more for seasoning
Instructions
- Heat oven to 400°F.
- Place clean, dried, unpeeled beets in a baking dish in a single layer. Drizzle 1 tablespoon oil over beets and generously season with salt and pepper. Toss to coat. Cover with foil and roast 40 minutes or until a knife easily slides through.
- Let sit, covered, until cool enough to handle, about 1 hour.
- Using a paring knife, scrape the skin off the beets. Quarter each beet and place in a medium bowl.
- Mince 2 of the jalapeños, removing seeds if you prefer less heat. Add the minced jalapeños to the bowl with the beets. Thinly slice the third jalapeño lengthwise and set aside.
- Add the remaining tablespoon of oil, scallions, cilantro, garlic, lime juice, and teaspoon of salt to the beets and toss to combine. Taste and add more lime or salt if needed.
- Arrange beets on a platter and garnish with sliced jalapeño and cilantro leaves.
Nutrition Information:
Yield: 6
Serving Size: 1
Amount Per Serving:
Calories: 151Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 445mgCarbohydrates: 26gFiber: 4gSugar: 20gProtein: 4g
Did you make this recipe?
Please leave a comment on the blog or share a photo on Instagram to show your creation.
One More Thing
If you enjoyed this post, please leave a comment and share a photo on Instagram. Tag @holajalapeno so I can see your beautiful creation—your feedback means a lot. If you need help, send a message on Instagram and I’ll help you through it.
Also, consider signing up for the weekly newsletter for more recipes and updates.