Roasted Beets with Beet Green Salsa Verde
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:

Steps to make Roasted Beets with Beet Green Salsa Verde
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1
Preheat oven
5minPreheat the oven to 400 °F.
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2
Prepare beets
2min -
3
Bake beets
1h -
4
Prepare salsa verde
3min -
5
Spread ricotta on platter
2min -
6
Add beats
2min -
7
Spoon salsa verde over beets
1min -
8
Serve
Recipe Reviews
It's a vibrant holiday salad! Thanks for sharing the recipe!
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