Beet Pico de Gallo

< 1 min read

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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.

Dips & Spreads


480 ml (2 cups)

10 mins


• 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)


  1. Place all the ingredients in the blender container from the order listed.
  2. Set the blender to Pulse.
  3. Pulse 20 to 25 times.
  4. Use a tamper to press the ingredients to the blades.
  5. 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.