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GoFarm Blog

Beet and Pepper Salsa


  • 2 beets

  • 2 tomatoes

  • 1 poblano or chilli pepper of your choice, deseeded

  • 1 orange, peeled

  • ¼ cucumber

  • small bunch cilantro, finely chopped

  • 1 lime, juiced


  1. Preheat oven to 375°F.

  2. Wash beets under cold water and cut off the top and bottom. Wrap them in foil and roast for 1 hour or until beets are tender when poked with a fork. Using paper towels or the foil the beets were roasted in, rub the beets and the skins will just slide right off.

  3. Meanwhile, cut the tomatoes, pepper, orange and cucumber into small chunks.

  4. Once the beets are cool enough to handle, cut the beets into small chunks and add to tomato mixture. Mix them all together with the cilantro and lime juice.

  5. Serve with tortilla chips.

Recipe and image adapted from:


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