Avocado, Beet & Olive Oil Salsa
¼ cup Carapelli Premium 100% Extra Virgin Olive Oil, plus more for coating
½ lime zest and juice
½ cup roasted red beets, peeled and juice reserved
2 tbsp red wine vinegar
1 tbsp soy sauce
¼ cup scallions, thinly sliced
¼ cup charred green chilies (like hatch, pablano or jalepeno)
Salt and pepper to taste
In a mixing bowl, whisk together soy sauce, vinegar, beet juice, and Carapelli Premium 100% Extra Virgin Olive Oil.
Toss the avocado with lime zest and juice, and a gratuitous sprinkling of salt. Be as generous as you’d like – there’s always room for more zest at a party.
Combine all the ingredients, and toss and taste for seasoning. Enjoy this salsa with tacos, crispy nachos, or simply add some lettuce for a tasty salad.