AIP Friendly Beet Pico de Gallo
Pico de gallo is one of those condiments that usually relies on tomatoes and jalapeños — both off the table on the Autoimmune Protocol — so finding a version that actually delivers that fresh, punchy energy can feel impossible. This beet-based take solves that problem beautifully, swapping in finely diced raw beets for the tomato base and leaning on fresh lime juice, ginger, and turmeric for brightness and depth. The result is a vivid, deep-magenta salsa that looks stunning on the table and tastes anything but like a compromise. A quick salt-and-drain step pulls excess moisture from the beets so the texture stays chunky and satisfying rather than soupy. Fresh cilantro and red onion round everything out, keeping the ingredient list clean and entirely compliant without a single workaround that feels forced. It makes six servings, so it's just as at home at a casual weeknight dinner as it is at a gathering where you want something impressive and effortless to set out.
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Learn more →Ingredients
6 servings
- ¾ lb raw beets (about 2 medium), peeled and finely diced (¼-inch cubes)
- ⅓ cup red onion, finely diced
- ½ cup fresh cilantro leaves, roughly chopped
- 3 tbsp fresh lime juice (from about 2 limes)
- ½ tsp fresh ginger, finely grated
- ¼ tsp ground turmeric
- ½ tsp fine sea salt, plus more to taste
- 1 tbsp olive oil
- 1 tbsp fresh lime zest (from about 1 lime) (optional)
Instructions
- 1
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.
- 2
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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