An easier, much healthier, version of tacos that does not require a high sodium seasoning packet and adds real vegetables and natural seasonings with great flavor. Make a double batch and store in portion size bags in the freezer for quick and easy meals.
2 lb. ground lean turkey
2 tablespoons cumin
2 tablespoons paprika
1 tablespoon turmeric
½ tablespoon garlic powder
1 -8 oz can of low sodium tomato sauce
1/4 cup water
1 jar Original Beet Salsa (hot, medium or mild)
Brown the ground turkey in a large skillet chopping with a spatula to minimize chunks for about 10-15 minutes or until it is no longer pink in color. Add the spices, tomato sauce and your favorite jar of the Original Beet Salsa and simmer for 10 more minutes to let the flavors blend. Enjoy in tacos, burritos, spread over nachos, taco salad or in lettuce wraps!
(in less than 30 minutes!) – If you have always wanted to make your own borscht and didn’t want to spend all day in the kitchen, try the recipe below. It’s vegan, gluten-free and delicious!
12 cups vegetable broth
2 cups diced raw potato,
2 cup matchstick carrots (rough chopped)
2 cup sliced baby bella mushrooms (optional)
2 cup shredded red cabbage
1 -12 oz can tomato sauce
1 jar (s) Original Beet Salsa (hot, medium or mild)
1 cup beet juice
Bring vegetable broth to a rolling boil and add raw potato, carrots, mushrooms and cabbage and cook for 15 minutes or until tender. Add the tomato sauce and beet salsa and simmer for 5 more minutes. Turn off the heat and add the beet juice, stirring for a minute or so until well blended. Salt and pepper to taste. Enjoy with a dollop of plain Greek yogurt and a sprinkle of dill!
Note: You might want to start with the mild version because the hot temperature makes it taste hotter!
You can make your own delicious guacamole in no time. You’ll never buy store bought guac again!
½ tablespoon lime juice
¼ teaspoon garlic powder
1 tablespoon Original Beet Salsa (hot, medium or mild)
Salt and Pepper to taste
Mash avocado well with a fork and add all ingredients. Try it with your favorite tortilla chips, tacos, or in a lettuce wrap. Keep the seed in the bowl of leftovers (if you have any) and cover tightly with plastic wrap to prevent browning.
Note: Of course it never lasts that long around here! I like to use the HOT version for this one.
Your family will beg you to make this dish over and over again! When chilled, sliced thin and served with crackers, it doubles as a nice pate!
1 lb ground beef or turkey
1/2 cup bread crumbs (can also be the gluten free version)
½ cup of Original Beet Salsa (hot, medium or mild), divided in half
2 tablespoons tomato sauce
3-4 grinds of fresh pepper
3-4 grinds of sea salt
Olive oil (for the pan)
Preheat oven to 350 degrees. Mix ground beef or turkey with the egg, bread crumbs, 1/4 cup salsa, sea salt and pepper until well-blended. Rub olive oil onto meatloaf pan and sprinkle breadcrumbs into pan turning to coat the pan evenly. Spoon mixture into pan and flatten down so there are no gaps around the meatloaf. Mix tomato sauce with the other 1/4 cup salsa and spoon over the top of the meatloaf to coat evenly. Bake uncovered for 50 minutes. Serve over quinoa or with your favorite veggies.
Portabella mushrooms filled with the Original Beet Salsa and topped with Smoked Gouda Cheese – an amazing combination of flavors!
1 portabella mushroom, washed and dried with the center stem pulled out
½ cup Original Beet Salsa (hot, medium or mild)
1/8 cup grated smoked gouda cheese
Preheat oven to 350 degrees. Wash and dry a portabella mushroom and remove the stem. Rub with olive oil and place on baking dish. Spoon in the beet salsa and coat evenly. Bake for 20 minutes. Top with gouda cheese and bake for 5 more minutes to melt cheese. Enjoy!