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Beet Pico de Gallo

The rough chopped texture of this raw vegetable dip will also sit nicely on a tortilla chip for easy snacking.

Beet Pico Gallo


  • 275 g (2 cups) beets, peeled, quartered
  • 30 g (¼ cup) red onion, peeled, diced
  • 2 small garlic clove, peeled
  • 35 g (¼ cup) red bell pepper, stemmed, seeded, diced
  • ½ jalapeño
  • ½ teaspoon salt, optional
  • 2 Tablespoons fresh cilantro leaves, chopped
  • ⅛ teaspoon ground cumin
  • 15 g (⅛ teaspoon) chili powder
  • zest and juice from 1 lime


  1. Place all ingredients into the Vitamix container in the order listed and secure lid.
  2. Turn the dial to Pulse and quickly release.
  3. Pulse 20 to 25 times, using the tamper to press the ingredients into the blades.
  4. 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.

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