Beet and Daikon Salsa

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PREP TIME

10 min

Makes

4 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
  • 0.1 g,
  • Fibre
  • 0.2 g,
  • Sodium
  • 39 mg.

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.