Beet Salsa

A beet salsa can be a versatile condiment to complement so many different dishes. The savory taste would be the perfect pairing with quinoa and roasted vegetables. At times, cutting up an avocado into the recipe below can be a delicious snack with some baked potato chip (See Baked Potato Fries/Chips).

After Reset, to the recipe below add in a diced apple, golden raisins, jalapeno pepper, and cilantro to serve up the most creative zesty salsa.

There are many different types of beets to choose from such as golden, Chioggia and stripped versions.

Beets support digestive and brain health with many impressive nutrients. They are also optimal for blood flow and fighting inflammation.

4 medium beets *(steamed or roasted, peeled, and diced) 2 diced shallots or red onion
6 kalamata olives sliced
2 Tablespoons of fresh lime juice

1 Tablespoon of apple cider vinegar or 2 Tablespoons of unsweetened apple juice 1 Tablespoon of olive oil
Salt and pepper to taste


In a large bowl, add diced beets, shallot, olives, lime juice and olive oil. Stir to incorporate all ingredients and season with salt and pepper to taste.

*Steam your beets by filling the bottom of your steamer with about 3 inches of water and bring to a boil. If using larger beets, cut in half and add to the steamer tray. Cover and steam for about 15 minutes till tender. Cool and remove skins prior to dicing.

Roast in the oven by putting the beets (cut in half or quarters if on the larger side) on a parchment lined baking sheet. Coat lightly with olive oil. Roast in 400-degree oven for 20-25 minutes or until skins are soft and beets are on the tender side. Once the beets have cooled, remove skins and dice.

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