Chef Ellen

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Golden beet salsa is highly encouraged and visually gorgeous to get those digestive enzymes flowing. This recipe can also be the side dish at your next gathering. The flavors are bright and enticing!


  • 3-4 medium size golden beets or 2 large cooked and peeled *
  • 1 diced yellow pepper
  • 1 Cup of diced hearts of palm
  • ¼ Cup of capers
  • ¼ Cup of diced red onion or shallot
  • 2 Tablespoons of fresh lime juice
  • 1 Tablespoon of coconut or apple cider vinegar
  • 1 Tablespoon of olive oil
  • 1 Tablespoon of fresh mint
  • A pinch of chili flakes optional
  • 2 Tablespoons of parsley
  • 2 Tablespoons of cilantro
  • Salt and pepper to taste


  • In a large bowl, add diced beets through the cilantro. Stir to incorporate all ingredients and season with salt and pepper to taste.
  • *Steam your beets by filling the bottom of your steamer with about 3 inches of water and bring to a boil. If using larger beets, cut them in half and add them to the steamer tray. Cover and steam for about 15 minutes till tender. Cool and remove skins before dicing.
  • *Roast in the oven by putting the beets (cut in half or quarters if on the larger side) on a parchment-lined baking sheet. Coat lightly with olive oil. Roast in a 400-degree oven for 20-25 minutes or until skins are soft and beets are on the tender side. Once the beets have cooled, remove skins and dice.