Zesty Beet Salsa Recipe

Top down view of beet salsa with live wedges in white bowl.

This beet salsa features earthy beets, sweet pomegranate, refreshing cilantro and comes with a zesty, delicious lime and balsamic dressing. Perfect to make ahead and serve with chicken or lamb dishes.

Course Lunch

Cuisine vegan, vegetarian

Prep Time 15

Cook Time 40

cooling beets 30

Total Time 55

Servings servings

Calories 68kcal

Author Monika Dabrowski

Ingredients

3 medium beets unpeeled
⅔ pomegranate
½ medium red onion finely chopped
1 red chili deseeded, finely chopped
3 tablespoons cilantro/fresh coriander finely chopped
¼ teaspoon fine sea salt or to taste

For the dressing

1 small garlic clove crushed
2 tablespoons lime juice plus zest of 1 lime
2 teaspoons balsamic vinegar
1 tablespoon vegetable oil
1 teaspoon maple syrup

Instructions

Cook beets: Boil the beets whole, unpeeled until tender, then drain and set aside to cool completely.
TIP: You can do this step ahead.
Prepare dressing: In a small bowl combine the oil, balsamic vinegar, garlic, lime juice and zest and maple syrup. Stir thoroughly and set aside.
Cube beets: Peel then cut the beets into small cubes. Place in a large mixing bowl.
Add dressing: Stir the dressing along with salt into the beets and set aside for at least 30 minutes (up to overnight).
Assemble: Add the onion, cilantro, pomegranate seeds and chili. Stir, taste the salsa and adjust the seasoning if needed. Cover and refrigerate for 30 minutes before serving, if possible.

Notes

I recommend wearing rubber gloves when handling the beets.

Medium beets need to boil for approximately 35-40 minutes but this is an estimate only. Boiling times may vary depending on the size of your beets as well as personal preference.

Serve chilled.

For best results leave the beets to marinate in the dressing for at least 30 minutes (up to overnight).

Leftover salsa with beets can be refrigerated (covered) for up to 2 days. Stir before using.

Not suitable for freezing.

Nutrition