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Beet and Daikon Salsa

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  • Prep Time10 mins
  • Total Time10 mins
  • Makes4 cups (1 L)
*PLUS Refrigeration Time: 120 minutes

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.

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