Beetroot salsa

Beetroot salsa

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  • 0:20 Prep
  • 4 Servings
  • Capable cooks

This versatile beetroot salsa turns burgers and fish into something quite special.

Featured in
Vegetarian recipes, Beetroot recipes


  • 2 beetroot bulbs, trimmed
  • 1 tablespoon wholegrain mustard (see note)
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh dill
  • 1 shallot, trimmed, thinly sliced


  • Step 1
    Wearing rubber gloves to avoid staining your hands, peel the beetroot. Coarsely grate the beetroot into a large glass or ceramic bowl.
  • Step 2
    Combine the mustard and lemon juice in a small bowl. Stir the mustard mixture, dill and shallot into the beetroot. Season with salt and pepper.

  • Vegan
  • Vegetarian


  • 165 kj


  • 0.5g

    Fat Total

  • 2.5g


  • 2g


  • 7g

    Carbs (total)

All nutrition values are per serve


Use gluten-free mustard to make it gluten free.

Serving tip: Serve the salsa with chargrilled pork or beef, or use as a sandwich filling.

All about beetroot: Buying: Choose bunches with leaves intact and with smooth bulbs that have no splits or scars.

Storing: Cut the leaves from the bulbs. Store in separate sealable plastic bags in the fridge. The bulbs keep for up to 2 weeks.

Nutrition: Beetroot is high in dietary fibre and folate. It also contains manganese, vitamin C and potassium.

Cooking tips: Use a juice extractor to process trimmed beetroot, peeled orange and fresh ginger for a healthy and bright-coloured breakfast juice.

To roast beetroot, wrap bulbs in foil. Roast on a baking tray in oven preheated to 200C for 45 minutes or until tender when pierced with a skewer. Use foil to rub off the skin. Cut into wedges and add to salads.

  • Author: Gemma Luongo
  • Image credit: Mark O'Meara
  • Publication: Australian Good Taste



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