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Beetroot & chilli salsa

Beetroot & chilli salsa

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A star rating of 4.5 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • 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

  • Gluten-free
  • Vegan
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal47
low infat0g
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
  • ¼ cucumber
  • small pack coriander , finely chopped
  • 1 lime , juiced

To serve

  • tortilla chips or crisps

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.

Goes well with

Recipe from Good Food magazine, May 2017

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Overall rating

A star rating of 4.5 out of 5.2 ratings
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