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
- 2 cups (275 g) beets, peeled, quartered
- ¼ cup (30 g) red onion, peeled, diced
- 2 small garlic cloves, peeled
- ¼ cup (35 g) red bell pepper, stemmed, seeded, diced
- ½ jalapeño
- ½ teaspoon salt, optional
- 2 Tablespoons fresh cilantro leaves, chopped
- ⅛ teaspoon ground cumin
- ⅛ teaspoon (15 g) chili 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.
Chef's Notes
Great bright flavor for this raw vegetable dip. The rough chopped texture will sit nicely on a tortilla chip for easy snacking.
Nutrition Information
| Serving Size | 2 Tablespoons (30 ml) |
| 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 |
Beet Pico de Gallo is rated
out of
5 by
1.
Rated 5 out of
5
by
BriarLobo from
Beet salsa
A New Mexican Vegan old-stand-by, fresh from the garden. Add a carrot for extra sweetness if your chiles are too hot or kids will be eating it. A good accompaniment to oil-free hummus tostadas.
Date published: 2019-01-17
