Earth-sweet diced beets take on a gorgeous deep magenta hue as they mingle with red onion, fresh cilantro, and a bright hit of lime juice and zest. A touch of grated ginger and warm turmeric adds an unexpected depth that plays beautifully against the beets' natural sweetness, while a quick salt-draining step keeps every bite pleasantly chunky instead of watery. Olive oil rounds out the mix with just enough richness to bring it all together without weighing it down. It's a punchy, colorful salsa that works as a scoop-and-dip snack or a bold topper for tacos, grain bowls, or roasted vegetables. Since every ingredient here comes straight from the produce aisle and pantry, this one slots easily into a vegan spread with zero fuss.
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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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