Ecuadorian Beet or Carrot Salsa

  • 5 large Martha’s Farm rainbow beets or carrots (boiled and cooked enough to slice easily into small chunks)
  • ½ cup chopped cilantro
  • ½ medium red onion or yellow onion, finely chopped
  • Juice of 2 fresh limes
  • 3 tablespoons extra virgin olive oil and garlic
  • Pinch of pink salt
  • Pinch of ground chile (optional)

Mix all ingredients together.