This richly colored salsa can be served with chips as an impressive appetizer, but also makes a fantastic topper for steak tacos. Beyond that, it serves as the perfect violet component of this next-level snack spread, a little something we like to call “Rainbow” Salsa.”
3 medium-size red beets, roasted, peeled, and diced
1/2 cup diced red onion
1/2 cup diced jicama
1/4 cup chopped fresh cilantro
1 serrano chile, seeded and chopped
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1/2 teaspoon granulated sugar
1/2 teaspoon kosher salt
How to Make It
Stir together all ingredients in a medium bowl. Serve immediately, or cover and chill up to 3 days.
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