Beetroot & chilli salsa

Beetroot & chilli salsa

By Miriam Nice
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(1 ratings)
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Prep: 10 mins no cook

Easy

Serves 4

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

Nutrition and extra info

  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal47
  • fat0g
  • saturates0g
  • carbs8g
  • sugars8g
  • fibre2g
  • protein2g
  • salt0.1g
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Ingredients

  • 2 whole cooked beetroots
  • 2 tomatoes
  • 1 red chilli, deseeded
  • 1 orange, peeled
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • ¼ cucumber
  • small pack coriander, finely chopped
  • 1 lime, juiced
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

To serve

  • tortilla chips or crisps

Method

  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 Tip

    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.

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