Name: Beetroot and red cabbage salsa
Prep time: 10 min
Total time: 10 min
Ingredients: ½ head of red cabbage; ½ red onion; 1 medium cooked beetroot (or raw); ½ cup roughly chopped ripe tomatoes; 1 clove of garlic, minced; 1 red chilli, deseeded, chopped; 1 tsp ground cumin; Juice of one lime; 2 tsp olive oil; 1 handful coriander leaves, chopped; Salt and pepper

Beetroot and red cabbage salsa

26 May 2020

by Wholeness

Prep Time

10 minutes

Total Time

10 minutes

Background

For summer barbecues, garden parties or picnics this vegan spiced beetroot and red cabbage salsa comes very handy. I made it with cooked beetroot but for a more earthy taste do use raw beets (you might need more olive oil then). It tastes much better if you make it ahead of your event or meal, just keep it in the fridge until you’re ready to serve.

Ingredients

½ head of red cabbage
½ red onion
1 medium cooked beetroot (or raw)
½ cup roughly chopped ripe tomatoes
1 clove of garlic, minced
1 red chilli, deseeded, chopped
1 tsp ground cumin
Juice of one lime
2 tsp olive oil
1 handful coriander leaves, chopped
Salt and pepper

Instructions

Roughly chop the cabbage, beet, tomatoes and onion then put them in a food processor. Pulse for a few seconds, then add the garlic, chilli, cumin, lime juice, olive oil and coriander leaves. Pulse until you get a coarse salsa. Season with salt and pepper to your liking.
Let it rest for at least 10-15 minutes before serving.

https://cooktogether.com/?recipe=beetroot-and-red-cabbage-salsa

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