Beet and Daikon Salsa
0
- Prep Time10 min
- Total Time10 min
- Makes4 cups (1 L)
Ingredients
2 to 3 medium beets, about 375 g
1/2 very small daikon, about 125 g
1 large, firm ripe tomato
1/2 cup chopped fresh cilantro
1 tsp black salt
1 lemon
Instructions
Peel beets and daikon, then finely dice. Cut tomato in half. Gently scoop out and discard seeds. Then dice. Place vegetables in a bowl with cilantro. Sprinkle with salt. Squeeze in juice from lemon. Toss until evenly coated. Cover with plastic wrap. Refrigerate at least 2 hours and up to 4 hours to allow flavours to meld before serving.
Nutrition (per serving)
Calories 3, Protein 0.1g, Fibre 0.2g, Sodium 39mg.
Find daikon (a long white radish) at an Asian grocer.
KITCHEN TIP
Black salt is actually pink in hue. Find it at an Indian grocer or replace with regular salt.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.