Pink Salsa

• total time: 3 hours

Ingredients

1 small red onion

1/2 large purple radish

1 long red radish

1/2 chioggia beet

1 watermelon radish

1/4 cup pomegranate seeds

2 habanero peppers (optional)

2 tbsp lime juice

2 tbsp blood orange juice

2 tsp red wine vinegar

1 tsp honey

1/4 cup finely chopped cilantro

Salt & pink peppercorns

Recipe

Directions

Chop red onion, purple radish, red radish, beet and watermelon radish into small cubes and add to a bowl

Remove seeds from habaneros and finely chop, add to bowl

Juice lime and blood orange and add to bowl with the rest of the ingredients and mix together

Seal in a container and let sit in the fridge for a few hours or overnight

ENJOY !!!!!!