Avocado, Beet & Olive Oil Salsa

Published On July 29, 2013 | By Christa Schueler | Food, Recipes

Last week, Recess shared Farmers’ Market Melon & Herb Salad featuring Carapelli’s Extra Virgin Olive Oil. Today, we have another delicious recipe from Carapelli’s: Advocado, Beet & Olive Oil Salsa. Perfect for entertaining or a great addition to a Mexican dish, Avocado Beet & Olive Oil Salsa can be served with chips or added to tacos. Yum!

Avocado, Beet & Olive Oil Salsa

avocado beet and olive oil salsa


  • ¼ cup Carapelli Premium 100% Extra Virgin Olive Oil, plus more for coating
  • 1 avocado
  • ½ lime zest and juice
  • ½ cup roasted red beets, peeled and juice reserved
  • 2 tbsp red wine vinegar
  • 1 tbsp soy sauce
  • ¼ cup scallions, thinly sliced
  • ¼ cup charred green chilies (like hatch, pablano or jalepeno)
  • Salt and pepper to taste


  1. In a mixing bowl, whisk together soy sauce, vinegar, beet juice, and Carapelli Premium 100% Extra Virgin Olive Oil.
  2. Toss the avocado with lime zest and juice, and a gratuitous sprinkling of salt.
  3. Combine all the ingredients, and toss and taste for seasoning.

For more delicious recipes, please visit Carapelli’s website.


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About The Author

UNLV graduate, wife, mother of three, blogger and aspiring novelist, Christa Schueler brings her writing, editing and research skills to Recess. As an advocate for education and health reform and a 25 year Las Vegas resident, Christa understands the need for providing a platform and a "voice" for women in Southern Nevada. Despite Las Vegas being one of the fastest growing cities in the country, Christa has seen continual lack of community connection and strives to change that. Now, she's joined the sandbox revolution!

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