Earth-sweet beets get diced into tidy little cubes and tossed with bright lime juice, fresh cilantro, and a touch of grated ginger for a salsa that's as vibrant in flavor as it is in color. A pinch of turmeric deepens that magenta hue even further, while red onion adds just the right amount of sharp crunch. Olive oil rounds everything out with a silky finish, and a rest at room temperature lets all those flavors settle into place before serving. Scoop it up with chips, spoon it over tacos, or eat it straight from the bowl — either way, it's a fresh, punchy option that fits easily into an added salt-conscious kitchen.
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Place the diced beets in a fine-mesh strainer set over the sink. Sprinkle with 1/4 tsp of the salt, toss to coat, and let drain for 10 minutes — this draws out excess moisture so the salsa stays chunky rather than watery.
While the beets drain, combine the red onion, cilantro, lime juice, ginger, turmeric, olive oil, and lime zest (if using) in a medium mixing bowl and stir to combine.
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