What began as a home canning project on a farm near Annaheim has grown into a thriving Saskatchewan food business, and entrepreneur Brooklyn Carberry says the key has been taking action before having everything figured out.
Carberry, creator of Brook’s Beet Salsa, shared her story as the guest speaker at the Sagehill Community Futures annual general meeting on June 18, detailing the twists and turns that transformed a unique family recipe into a product now sold in stores across the province.
“It’s not really about salsa,” Carberry told attendees. “It’s about starting something small, learning as you go, and trying to build something meaningful from an idea.”
Finding a passion
Carberry grew up in Bruno and initially pursued studies in arts and science before transferring into agriculture after discovering an interest in the industry through summer employment.
She spent four years working in agricultural sales and research before realizing she was searching for something more fulfilling.
That search led her into design and construction, first with a design company and later with a Humboldt homebuilder. In 2024, she launched her own design business while continuing work toward an architecture degree.
But another passion was quietly developing alongside her professional career.
“I grew up gardening and canning with my mom and grandma,” she said. “I’ve always had a love for preserving produce and understanding where my food came from.”
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A family recipe becomes a business
The idea for Brook’s Beet Salsa began gaining momentum during Christmas 2023 when Carberry’s younger brother suggested she consider selling the beet-based condiment she had been making for several years.
Unlike traditional tomato-based salsa, the product uses beets as its foundation, creating a sweet, earthy flavour profile that has attracted curious customers across Saskatchewan.
After researching regulations surrounding canned food products, Carberry connected with the Food Centre in Saskatoon to begin testing and evaluating the product for commercial production.
The process proved more challenging than expected.
For months, attempts were made to modify the recipe to make it easier and less expensive to produce on a larger scale. Each version moved further away from the taste Carberry wanted.
Eventually, she realized she was trying to fit the product into the traditional salsa category.
“The ingredients didn’t need to be switched to fit the salsa category,” she said. “Beet salsa wasn’t going to be in the traditional salsa category. It would become a category of its own.”
Testing the market
In July 2024, Carberry launched a website and began promoting the product online.
Early sales came through social media exposure and a handful of local retailers willing to take a chance on the unique product.
The real breakthrough came at a country market in Hague.
Despite worrying nobody would buy the salsa, Carberry sold approximately 200 jars in four hours.
“After that market, I planted so many beets,” she said. “I knew I was going to somehow figure this out.”
That success convinced her to focus heavily on farmers’ markets and trade shows, where customers could sample the product and hear the story behind it.
By attending events throughout Saskatchewan, Carberry gained valuable feedback while building a loyal customer base.
Growth through community support
As demand increased, production expanded from Carberry’s home kitchen to community halls in Bruno and later Annaheim.
Family members played a critical role in the operation, with her mother helping manage production and her grandmother peeling beets for large batches.
The business experienced explosive growth during the fall and winter market season.
Between September and December, Carberry and her team sold approximately 12,000 jars of salsa, many made using beets grown in her own garden.
“It was the best four months of my life,” she said.
She also discovered that customers connected with more than just the flavour.
“People connect with the story as much as the product,” Carberry said. “People want to know where their food comes from.”
Looking ahead
Today, Brook’s Beet Salsa is available in numerous Saskatchewan retail locations, and Carberry continues working with the Food Centre to scale production for broader distribution.
A successful production run earlier this year has brought the business closer to producing in a federally certified facility, a step that would allow sales across Canada.
For Carberry, however, the biggest lesson has been the importance of persistence and taking risks.
“I learned that I didn’t need to have everything figured out,” she said.
Reflecting on her entrepreneurial journey, she encouraged others to embrace uncertainty, continue learning and surround themselves with supportive people.
“Every time I solve one problem, I usually discover the next three questions,” she said. “But I think that’s part of the fun. Part of building something.”
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