Yellow beet salsa

 Cooking 0 minutes
 Preparation 15 minutes
 6 servings


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


  1. In a large bowl, combine the ingredients for the salsa.
  2. In another bowl, whisk together all the ingredients for the sauce.
  3. Pour the sauce over the salsa and mix well.
  4. Leave to rest in the fridge for about 30 minutes before serving.

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