Beetroot & chilli salsa

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

Nutrition per serving

  • kcal 47
  • fat 0g
  • saturates 0g
  • carbs 8g
  • sugars 8g
  • fibre 2g
  • protein 2g
  • salt 0.1g


  • 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


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.



  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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