This vegan, gluten-free, eggs-free, nuts-free, soy-free and lactose free spicy beetroot and chili salsasalad/side dish is a delicious mix of tomatoes, oranges and tortilla chips.
Special diets: Vegetarian | vegan | gluten-free | eggs-free | nuts-free | soy-free | lactose-free |
️Allergens:
⏱ 12 mins – easy
🍽 4 servings – 75 kcal per serving
|
Serving
0g |
Fat
2g |
Sat. fat
0g |
Sodium
607mg |
|
Carbs
14g |
Fibers
2g |
Sugars
5g |
Proteins
1g |
INGREDIENTS
- 1 tsp black pepper
- 1 tsp salt
- 2 cooked beets
- 2 tomatoes
- 1 red chili pepper
- 1 orange
- ¼ cucumbers
- 1 pack coriander
- 1 lime
- 1 pack tortilla chips
TOOLS
- 1 knife
- 1 squeezer
- 1 peeler
- 1 large bowl
- 1 spoon
STEPS
Halve and deseed the red chili pepper.
Chop the deseeded red chili pepper.
Peel the orange using a peeler.
Cut the peeled orange and cucumber into small chunks. Finely chop the coriander.
Squeeze the lime using a squeezer to get lime juice.
Cut the beets and tomatoes into small chunks.
Put the beet chunks, tomato chunks, chopped red chili pepper, orange chunks, cucumber chunks, chopped coriander and lime juice in a large bowl. Sprinkle with salt and black pepper, then mix well with a spoon to get spicy beetroot and chili salsa.
Serve the spicy beetroot and chili salsa with tortilla chips..
It’s ready to be served !
