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Beetroot & chilli salsa New-recipe-icon

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

  • Prep: 10 mins
    no cook
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 47
  • Carbohydrates 8
  • Saturated Fat 0
  • Sugar 8
  • Protein 2
  • Fat 0
  • Fibre 2
  • Salt 0.1

Nutrition per serving

  • Calories 47
  • Carbohydrates 8
  • Saturated Fat 0
  • Sugar 8
  • Protein 2
  • Fat 0
  • Fibre 2
  • Salt 0.1

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

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.

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.

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