Yellow beet salsa
2 ½ packages (2 ½ x 284g) Champêtre cubed yellow beets, drained
125 ml (½ cup) of green pepper, diced
1 Gala apple, cubed
65 ml (¼ cup) of flat-leaf parsley, chopped
30 ml (2 tbsp.) of fresh mint, chopped
125 ml (½ cup) of golden raisins
5 ml (1 tsp) of sugar
5 ml (1 tsp) of ground cumin
2.5 ml (½ tsp) of ground coriander
2.5 ml (½ tsp) of red pepper flakes
A pinch of pepper
A pinch of salt
1 ml (¼ tsp) of ground cinnamon
1 ml (¼ tsp) of hot pepper of your choice
30 ml (2 tbsp.) extra virgin olive oil
Juice of a lemon
- In a large bowl, combine the ingredients for the salsa.
- In another bowl, whisk together all the ingredients for the sauce.
- Pour the sauce over the salsa and mix well.
- Leave to rest in the fridge for about 30 minutes before serving.