Bean and Beet Salsa
Source: Foodwise Kids Program
This is a kid-friendly recipe that the whole family can prepare together! Created for CUESA’s Foodwise Kids program, it’s particularly well-suited for kids ages 9 to 12.
Salsa typically makes our kids think of tomatoes, but this is our idea of a filling salsa with spring vegetables! This is a great way to use up some leftover cooked beans from another meal. If you want to learn how to cook dried beans with your kids, click here. Older chefs will enjoy this recipe and practice using the stove safely, cutting vegetables with a knife, as well as juicing lemons.
To make nachos, we suggest also making our Guacamole.
Cooking Time: 20 minutes
Servings: 2 to 3
3 to 4 medium beets
1 small bulb of fennel
1 large lemon
1 cup cooked beans
1 tablespoon olive oil, more to taste
½ teaspoon of cayenne (optional)
Salt and pepper, to taste
1. Wash your hands with soap and water. Thoroughly rinse vegetables and pat dry.
2. Ask an adult to place beets into the pot and cover with water. Heat on high until it is boiling. Cook for 15 to 20 minutes, or until the beets are soft when pierced with a fork. Remove the beets from the water and allow to cool.
3. While the beets are cooking, ask an adult for help to dice the fennel bulb (the white part) into ½ inch pieces. Place in a bowl. If your fennel had a few green, frilly fronds attached, pick a few off, tear them up and add to the bowl as well.
4. Roll the lemon with your palm onto a table. Push down on the lemon, as you roll it back and forth. This loosens the juice inside the lemon.
5. Ask an adult to cut the lemon in half. Squeeze the lemon into the bowl of fennel. Be sure to remove any seeds. Add the beans to the bowl.
6. When the beets are cool to touch, use your fingers to remove the skin off each beet. If the skin does not come off easily, ask an adult for help with a knife. Beets are very colorful and will make your fingers and hands colorful, too! Wear dark clothes or an apron.
7. Ask an adult for help using a knife to dice the beets into ½-inch pieces.
8. Add the beets, oil, and cayenne to the bowl with fennel, beans, and lemon juice. Mix gently with a spoon. Add salt and pepper, to taste.