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

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

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.