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Top off your tortilla chip with the rough, chopped texture of a raw vegetable dip with this Beet Pico de Gallo Recipe.
CATEGORY
Dips & Spreads
DIFFICULTY
Intermediate
YIELD
480 ml (2 cups)
TOTAL TIME
10 mins
Ingredients
• 275 g Beets (peeled & quartered)
• 30 g Red Onion (peeled & diced)
• 2 Garlic Cloves (peeled)
• 35 g Red Bell Pepper (stemmed, seeded, and diced)
• ½ Jalapeño
• ½ tsp Salt
• 2 tbsp Cilantro Leaves (chopped)
• ⅛ tsp Cumin (ground)
• 15 g Chili Powder
• 1 Lime (juiced)
Directions
- Place all the ingredients in the blender container from the order listed.
- Set the blender to Pulse.
- Pulse 20 to 25 times.
- Use a tamper to press the ingredients to the blades.
- Do not over blend.
Nutrition Facts
480 ml (2 cups) servings per container
Serving size 30 ml (2 tbsp)
Amount per serving
Calories 10
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat g
Cholesterol 0mg 0%
Sodium 75mg 4%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 4%
Total Sugars 2g
Includes g Added Sugars 0%
Protein 0g
Vitamin D mcg 0%
Potassium mg 0%
Not a significant source of calcium, or iron.
The % Daily Value (DV) tells you how much a nutrient in a serving of
food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.