BEETROOT AND CARROT SALSA

TANGY AND PUNCHY

This makes a tasty dip and great addition to main meals too!⁠

INGREDIENTS:

1 beetroot (precooked works just as well) 

1 medium carrot, roughly chopped

½ small yellow onion, roughly chopped

15g coriander, chopped

15ml lime juice (1 tbsp)

1 large pinch sea salt

METHOD:

1. Bring a pot of water to a boil. Place the beetroot in a steamer over the boiling water and steam for 30 minutes, or until fork tender. When cool enough to handle, rub the skins off and cut into cubes. Omit this step if using a precooked beetroot. 

2. Meanwhile, gently sauté the onion over a medium heat until soft and translucent. Leave to cool.

3. In a food processor, combine the beetroot, carrot, onion, coriander, lime juice, and salt and process until your desired consistency is reached, adding a tablespoon of water at a time, if needed. Season with more salt to taste if needed.

4. Serve with crudités, oatcakes or crackers as a tasty dip or alongside your meal.

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