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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.
Print Recipe
Prep Time 10 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 4 people
Cuisine: Tex-Mex
Calories: 1234
Ingredients Method

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

Method
 

  1. 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.
  2. Let it rest for at least 10-15 minutes before serving.