Looking to spice up your average salsa recipe? Try making this vegan beet salsa with summer cherries.
Summer is the best time to experiment with salsa recipes, especially if you use ingredients that are in season. If you liked the mango and avocado salsa I made recently, then you’ll love this one too!
This sweet cherry salsa with beets is earthy and slightly sweet. With a touch of garlic and balsamic vinegar, this salsa makes for a tasty and healthy snack that is also affordable and so easy to make.
For this beet salsa recipe, I serve it with a side of crispy tofu, but there are many ways to enjoy it. This cherry salsa works great on sandwiches, wraps, buddha bowls, and salads. You can also serve it with pita bread or tortilla chips. This salsa recipe makes a great happy hour snack!
If you’re looking for a fresh and summery salsa recipe, give this one a try, I promise you’ll love it. It was great to add to my buddha bowls throughout the week!
Summer Cherries are the Stars of This Beet Salsa
Ingredients
- 2 cups cherries
- 15 oz unsalted beets (from a can)
- 1 small red onion (or ½ medium red onion)
- 1 cup parsley
- 1 clove garlic
- ½ tsp salt
- 1 tbsp balsamic vinegar
- Tofu:
- 1 block extra firm tofu
- 1 tbsp low sodium soy sauce
- 1 tbsp olive oil
- 1 tbsp cornstarch
Instructions
- Preheat the oven to 400F
- Press the tofu to drain as much water as possible. Then, cut the block into cubes.
- To a medium bowl, add the tofu, olive oil, soy sauce, and cornstarch. Combine well.
- Add the tofu to a baking sheet and bake for 20 to 25 minutes. This makes slightly crispy tofu. I learned this technique from Cookie and Kate!
- While the tofu is cooking, finely chop the cherries, beets, garlic, and onion.
- To a bowl, add the chopped cherries, beets, garlic, onion, parsley leaves, salt, and balsamic vinegar. Mix well.
- Once the tofu is done, serve it with the salsa, and that’s it! It’s ready to be enjoyed.
6.4.5
Additional Recipes
Looking for more tasty vegan recipes? Try making my vegan cauliflower shawarma with blueberry hummus. You can whip up the blueberry hummus using only three ingredients: classic hummus, lime juice, and mashed berries. My meatless recipe also features kale and cucumber for a nutritious and healthy meal.
Or, try making my six-ingredient vegan zucchini and carrot noodles in peanut sauce. To make the noodles all you need is zucchini, carrots, onion powder, ground ginger, garlic, and olive oil. The peanut sauce adds a delicious taste. Top with your favorite nuts and enjoy!
For another Asian-inspired dish, try making my nutty vegan avocado and cucumber salad. My avocado-cucumber salad features a delicious chili soy sauce. It is also packed with nutrients and is so incredibly easy to make. The recipe features a blend of cucumbers, radishes, peanuts, and avocado to create a taste bud-pleasing mix of flavor. And the chili soy sauce brings everything together for a delicious salad you’ll want to make time and time again!
This recipe was republished with permission from Every Healthy Bite.
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