Name: Beetroot & chilli salsa
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 2 whole cooked beetroots; 2 tomatoes; 1 red chilli deseeded; 1 orange peeled; ¼ cucumber; small pack coriander finely chopped; 1 lime juiced; tortilla chips or crisps

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Beetroot & chilli salsa

Beetroot & chilli salsa

Miriam Nice

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Serves 4

Easy

Prep: 10 mins

no cook

A star rating of 4 out of 5.3 ratingsRate

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Use seasonal summer produce in this vegetarian beetroot salsa for a quick dip that's good for sharing. It also adds a bit of colour to your party spread

Gluten-free

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 whole cooked beetroots
2 tomatoes
1 red chilli

deseeded
1 orange

peeled
¼ cucumber
small pack coriander

finely chopped
1 lime

juiced

To serve

tortilla chips

or crisps

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Nutrition: per serving

kcal47
fat0g

low
saturates0g
carbs8g
sugars8g
fibre2g
protein2g
salt0.1g

Method

step 1

Cut the beetroot, tomatoes, chilli, orange and cucumber into small chunks, then mix them all together with the coriander and lime juice. Season and serve with tortilla chips or crisps.

RECIPE TIPS

USING YOUR OWN PRODUCE

If you end up with a homegrown glut of beetroot this summer, why not cook your own for this recipe. Heat oven to 200C/ 180C fan/gas 6 and roast (washed but unpeeled) wedges of beetroot tossed in olive oil, salt and pepper for 25-30 mins or until tender.

Recipe from Good Food magazine, May 2017

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A star rating of 4 out of 5.3 ratings

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