Beet Pico de Gallo
The rough chopped texture of this raw vegetable dip will also sit nicely on a tortilla chip for easy snacking.
Ingredients
- 275 g (2 cups) beetroot, peeled, quartered
- 30 g (¼ cup) red onion, peeled, diced
- 4 garlic cloves, peeled
- 35 g (¼ cup) red pepper, stemmed, seeded, diced
- ½ jalapeño
- ½ teaspoon salt
- 2 Tablespoons fresh coriander leaves, chopped
- ⅛ teaspoon ground cumin
- 15 g (⅛ teaspoon) chilli powder
- zest and juice from 1 lime
Directions
- Place all ingredients into the Vitamix container in the order listed and secure lid.
- Turn the dial to Pulse and quickly release.
- Pulse 20 to 25 times, using the tamper to press the ingredients into the blades.
- Do not over blend.
Notes
Great bright flavour for this raw vegetable dip. The rough chopped texture will sit nicely on a tortilla crisp for easy snacking.
Nutrition Information
| Serving Size | 30 ml (2 Tablespoons) |
| Amount Per Servings | |
| Calories | 10 |
| Total Fat | 0 |
| Saturated Fat | 0 |
| Cholesterol | 0 |
| Sodium | 75 |
| Total Carbohydrate | 3 |
| Dietary Fiber | 1 |
| Sugars | 2 |
| Protein | 0 |
