Eosinophilic Esophagitis Friendly Beet Pico de Gallo
Total time35 min
Prep time20 min
Cook time0 min
4.5(4)
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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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