This vibrant, magenta-hued salsa turns raw beets into something bright and unexpected, with fresh lime juice and zest cutting through their earthy sweetness. Ginger and turmeric add warmth and a subtle golden undertone, while a hit of red onion and fresh cilantro keep every bite lively and fresh. A drizzle of olive oil ties the whole thing together with just enough richness to round out the acidity. The technique of draining the diced beets first keeps the texture satisfyingly chunky rather than watery, so it holds up beautifully as a topper, dip, or side. Built entirely on vegetables, citrus, and good olive oil, this is a naturally easy fit for a Mediterranean-style plate, and it's the kind of dish that gets better after a short rest to let the flavors meld.
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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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