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Beet Salsa

This unique beet salsa recipe is a great way to try a new beet recipe!  It is easy to make, and can be versatile in how you eat it.  Try having with with organic rice crackers or nacho chips, eat it over rice, or even have it with your eggs in the morning.  No matter now you decide to eat this beet salsa, your taste buds will thank-you!


Preheat oven to 350 degrees.

Wash beets well.  Leave on tails and 1 inch of the tops.  Place in a roaster with a splash of water and cover tightly.  Roast in oven for one hour, or until fork-tender.

Cut tops and tails off beets.  Dice beets into 1/4 in cubes.  Run beets over cold water and peel away skins

Dice tomatoes and red onion and place in a large bowl. Add diced beets and stir to combine.

In a small bowl, combine minced garlic, cumin, lime juice, sea salt, pepper, olive oil, and fresh cilantro.  Whisk to combine, then pour over beet mixture.

Serve warm or cold with organic corn chips or rice crackers.


-2 cups cooked beet, diced (approx. 6 small beets)
-1 cup cherry tomatoes
-1 small red onion
-1 clove garlic, minced
-1/2 tsp cumin
-1 tbsp lime juice
-1/2 tsp sea salt
-1/4 tsp pepper
-2 tbsp extra-virgin olive oil
-3 tbsp cilantro, chopped