Beetroot and red cabbage salsa
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
Method
- 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.