Fresh and vibrant, these Roasted Beets with Beet Green Salsa Verde make a gorgeous holiday side dish. Italian-style beet green salsa verde seasons both the bed of ricotta cheese and the chopped baked beets nestled on top. I especially love that the recipe uses both the beets and their greens. However, if finding beets with beautiful greens is hard, feel free to swap them out for Swiss chard. Before serving, sprinkle the dish with pomegranate arils and fresh dill.
Baking the beets is the longest part of this otherwise quick and easy recipe, but it’s not labor-intensive. Just wrap the beets up in aluminum foil and pop them in the oven for about 1 hour or until tender. To make ahead: bake the beets as directed, then cool and store in the refrigerator for up to 2 days. Remember to bring the beets to room temperature before assembling the dish.
To make the Roasted Beets with Beet Green Salsa Verde, you will need the following ingredients:
Preheat the oven to 400 °F.
Wrap the trimmed and scrubbed beets in aluminum foil and place on a rimmed baking sheet.
Bake the beets until tender when pierced with a knife, about 1 hour.
In a medium bowl, whisk together ½ cup extra-virgin olive oil and ¼ cup sherry vinegar. Add the sliced beet greens and stems, ½ finely chopped red onion, and ½ cup chopped dill and mix well. Season with sea salt and black pepper to taste.
When ready to serve, spread 1 pound fresh ricotta cheese on a serving platter.
Cut the baked beets into chunks and arrange on top of the ricotta cheese. Sprinkle lightly with sea salt.
Spoon the prepared salsa verde over the beets.
To serve, top with ½ cup pomegranate arils and garnish with dill sprigs. Enjoy!
Try out this recipe for Roasted Beets with Beet Green Salsa Verde and please share your feedback in the comments!
Gluten Free Recipes
Low Cholesterol Recipes
Vegetarian Recipes
