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    Home » Recipes » Soups/Salads

    Zesty Beet Salsa Recipe

    July 11, 2018 By Monika Last Updated May 8, 2024 11 Comments

    Jump to 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. 

    Top down view of beet salsa with live wedges in white bowl.

    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

    Ingredients for making beet salsa in individual dishes.
    Beet salsa ingredients.
    • 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.
    Top down view of 3 cooked unpeeled beets in pot.

    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.

    Preparing cooked beets for salsa.

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

    Cubed beets marinating in white bowl with spoon.

    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.

    Assembling beet salsa ingredients in large bowl with spoon.
    Assembled beetroot salsa in large mixing bowl with spoon.

    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

    Top down view of beet salsa with live wedges in white bowl.

    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. 
    5 from 4 votes
    Print Pin Rate
    Course: Lunch
    Cuisine: vegan, vegetarian
    Prep Time: 15 minutes minutes
    Cook Time: 40 minutes minutes
    cooling beets: 30 minutes minutes
    Total Time: 55 minutes minutes
    Servings: 5 servings
    Calories: 68kcal
    Author: Monika Dabrowski

    Ingredients

    • 3 medium beets unpeeled
    • ⅔ pomegranate
    • ½ medium red onion finely chopped
    • 1 red chili deseeded, finely chopped
    • 3 tablespoons cilantro/fresh coriander finely chopped
    • ¼ teaspoon fine sea salt or to taste

    For the dressing

    • 1 small garlic clove crushed
    • 2 tablespoons lime juice plus zest of 1 lime
    • 2 teaspoons balsamic vinegar
    • 1 tablespoon vegetable oil
    • 1 teaspoon maple syrup

    Instructions

    • Cook beets: Boil the beets whole, unpeeled until tender, then drain and set aside to cool completely.
      TIP: You can do this step ahead.
    • Prepare dressing: In a small bowl combine the oil, balsamic vinegar, garlic, lime juice and zest and maple syrup. Stir thoroughly and set aside.
    • Cube beets: Peel then cut the beets into small cubes. Place in a large mixing bowl.
    • Add dressing: Stir the dressing along with salt into the beets and set aside for at least 30 minutes (up to overnight).
    • 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.

    Notes

    • 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.

    Nutrition

    Serving: 1serving | Calories: 68kcal | Carbohydrates: 16g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 158mg | Potassium: 310mg | Fiber: 3g | Sugar: 11g | Vitamin A: 121IU | Vitamin C: 22mg | Calcium: 20mg | Iron: 1mg

    *Nutritional information is automatically generated and should be considered as an estimate.

    **A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!

    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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    Comments

      5 from 4 votes

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    1. Jen Q says

      December 02, 2024 at 4:37 pm

      Such a unique and refreshing salsa! I hesitated to make this because I wasn't sure how it would turn out. Everyone loved it! Will definitely make again!

      Reply
      • Monika says

        December 03, 2024 at 11:43 am

        Really glad to know this! Thank you:)

        Reply
    2. Angie | Fiesta Friday says

      July 20, 2018 at 2:29 am

      5 stars
      Something new and different, yay! Sounds wonderful!

      Reply
      • Monika says

        July 20, 2018 at 6:52 am

        Thanks Angie!

        Reply
    3. jenny walters says

      July 16, 2018 at 10:27 am

      5 stars
      Wow what a fab idea! I love the deep reds.

      Reply
      • Monika says

        July 17, 2018 at 9:21 am

        Thank you!

        Reply
    4. TurksWhoEat says

      July 15, 2018 at 8:20 pm

      5 stars
      I love pomegranates AND beets so I can only imagine how delicious this is!

      Reply
      • Monika says

        July 16, 2018 at 7:34 am

        Thanks!

        Reply
    5. Jacqui | Recipes Made Easy says

      July 15, 2018 at 12:48 pm

      5 stars
      I would never have thought of putting these two together but now that you did it I think it would work a treat.

      Reply
      • Monika says

        July 16, 2018 at 7:38 am

        Thanks Jacqui!

        Reply
    6. Monika says

      July 14, 2018 at 10:19 am

      Thanks!

      Reply

    Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make and delicious, perfect for everyday cooking.

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