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Beetroot, lime and chilli salsa
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This quick and easy, vegetarian salsa is great as a starter with tortilla chips or to go with a main course of grilled or barbecued dishes.
250g pack ready-cooked beetroot
1 small red chilli
28g pack fresh coriander
1-2 pieces crystallised ginger, optional
1. Drain the beetroot then finely chop into 6mm dice. Grate the zest of the lime into a bowl then squeeze in the juice. Add the beetroot and toss, then set to one side.
2. Deseed the chilli and trim the coriander, then chop them together very finely with the ginger, if using. Stir into the beetroot, season lightly then leave to stand for at least 5 minutes before serving.
Typical values per serving:
Per serving (assuming recipe serves 4) 1.5g fibre / 1.1g protein
This recipe was first published in July 2014.
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