Earth-toned and vibrant, this salsa swaps tomatoes for finely diced raw beets, giving it a jewel-toned magenta color and a satisfying crunch in every bite. A quick salt-draining step keeps the texture chunky instead of watery, so the beets stay firm even after they soak up the bright lime juice and fresh ginger. Cilantro and red onion bring the classic pico de gallo flavor profile, while a touch of turmeric adds warmth and an extra layer of golden color underneath all that magenta. Olive oil ties everything together for a glossy finish, and a short rest at room temperature lets the flavors meld before you dig in. It's a fresh, whole-food way to get that salsa fix, and it fits right into a Whole30 plate alongside grilled meats, eggs, or a simple salad. Make it ahead — it only gets better as it sits.
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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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