Zesty Beet Salsa Recipe

This beet salsa features earthy beets, sweet pomegranate, refreshing cilantro and comes with a zesty, delicious lime and balsamic dressing. Perfect to make ahead and serve with chicken or lamb dishes. 

Making this beet salsa involves briefly marinating cooked beets in a balsamic lime dressing then stirring in a handful of ingredients for added flavour, texture and colour. Earthy beets make an ideal pairing with sweet, juicy pomegranate seeds (also used in beet carpaccio) and refreshing cilantro.

This recipe is easy to make and can be prepared ahead (see bottom of the post for details).

Beet salsa ingredients and substitutions

• Beets: I recommend preparing beets at home rather than buying ready-cooked (which tend to lack flavour).
• Pomegranate.
• Onion: I used red onion, but either white onion, shallot or 2 finely chopped scallions/green onions are good alternatives.
• Garlic.
• Red chili: use green chili instead if desired.
• Lime: both juice and zest.
• Oil: use any.
• Balsamic vinegar: this ingredient really enhances the flavour of beetroot toning down the earthiness (I also used it in beet pasta salad and beet risotto). Red wine vinegar is the best alternative.
• Maple syrup.
• Cilantro/fresh coriander.
• Sea salt to taste.

How to prepare the beets

This beet salsa salad can be prepared with either boiled or roasted beets. Boiling beets is convenient and as long as you don't peel them before boiling they'll have a rich and delicious flavour.

Roasted beets have an even more intense flavour and if you prefer that see my tips for roasting beets here.

I do not recommend using ready-cooked beets. In my experience they are always overcooked and, as a result, lack flavour.

Step-by-step recipe instructions

1.Cook beets: Boil the beets whole, unpeeled until tender, then drain and set aside to cool completely.

• TIP: You can do this step a day ahead.

2. Prepare dressing: In a small bowl combine the oil, balsamic vinegar, garlic, lime juice and zest and maple syrup. Stir thoroughly and set aside.

3. Cube beets: Peel then cut the beets into small cubes. Place in a large mixing bowl.

4. Add dressing: Stir the dressing along with salt into the beets and set aside for at least 30 minutes (up to overnight).

5. Assemble: Add the onion, cilantro, pomegranate seeds and chili. Stir, taste the salsa and adjust the seasoning if needed. Cover and refrigerate for 30 minutes before serving, if possible.

Serving suggestions 

This beet salsa suits all manner of barbecued meat, is perfect in tacos and delicious with chicken and lamb dishes. Try it also with spiced chicken legs, sheet pan chicken thighs or yogurt marinated chicken. Or serve as a snack simply with tortilla chips!

Variations

This easy beet salsa is delicious as it is, but you can add the following optional ingredients to create a slightly different flavour profile and add texture. These can include:

• Cucumber.
• Zucchini: especially young, small zucchini, which has more flavour than the large variety.
• Mint: use as garnish.

Can I use raw beets for salsa

I do not recommend it. Raw beets are very tough and are best served cooked. The only exception when raw beets are palatable is when they are shredded and served in a slaw salad.

• TIP: You can shorten the cooking time and serve this beet salsa a little al dente if you prefer.

What can I prepare ahead

To make this beet salsa you can cook the beets a day in advance, drain, cool then cover and refrigerate them. Remove the peel when you are ready to assemble the recipe.

You can also cube the cooked beets then add the dressing, cover and and refrigerate them to marinate overnight.

Top tips

• I recommend wearing rubber gloves when handling the beets.
• Medium beets need to boil for approximately 35-40 minutes but this is an estimate only. Boiling times may vary depending on the size of your beets as well as personal preference.
• Serve chilled.
• For best results leave the beets to marinate in the dressing for at least 30 minutes (up to overnight).
• Leftover salsa with beets can be refrigerated (covered) for up to 2 days. Stir before using.
• Not suitable for freezing.

More salsa recipes to try next

• Mango Avocado Salsa with Cucumber
• Roasted Tomato Summer Salsa
• Grilled Corn Vegetable Salsa

See also these other delicious salad recipes!

Recipe

Keep in touch!

Have you made this beet salsa recipe? I'd love to know how it turned out for you. Let me know in the comments below, thanks!

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