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Roasted Beets with Beet Green Salsa Verde

Roasted Beets with Beet Green Salsa Verde

a gorgeous holiday side dish
A gorgeous holiday side dish
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Ingredients

Adjust Servings:
2 ¼ lbs Beets small or medium, trimmed and scrubbed, reserve the beet greens
1 lb Ricotta cheese fresh
Sea salt to taste
Black pepper to taste
½ cup Olive oil extra-virgin
¼ cup Sherry vinegar
2 cups Beet greens halved lengthwise and very thinly sliced crosswise into ribbons
½ cup Minced beet green stems
½ Red onion finely chopped
½ cup Pomegranate Arils
½ cup Dill chopped, plus sprigs for garnish

Nutritional information

86
calories
5.7g
fat
7.9g
carbohydrates
2.8g
protein
3mg
cholesterol
396mg
sodium

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:

Ingredients for Roasted Beets with Beet Green Salsa Verde

Steps to make Roasted Beets with Beet Green Salsa Verde

  1. 1

    Preheat oven

    5min

    Preheat the oven to 400 °F.

  2. 2

    Prepare beets

    2min

    Wrap the trimmed and scrubbed beets in aluminum foil and place on a rimmed baking sheet.

  3. 3

    Bake beets

    1h

    Bake the beets until tender when pierced with a knife, about 1 hour.

  4. 4

    Prepare salsa verde

    3min

    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.

  5. 5

    Spread ricotta on platter

    2min

    When ready to serve, spread 1 pound fresh ricotta cheese on a serving platter.

  6. 6

    Add beats

    2min

    Cut the baked beets into chunks and arrange on top of the ricotta cheese. Sprinkle lightly with sea salt.

  7. 7

    Spoon salsa verde over beets

    1min

    Spoon the prepared salsa verde over the beets.

  8. 8

    Serve

    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!

About the author

Jelena is an interior designer and young mom! As a busy working mom, her time is precious so she’s always looking for a quick and efficient way to get things done. Jelena is very creative, but has a strong practical side. She loves trying new things and travels a lot, especially around Europe. The kitchen is Jelena’s safe space, where she can let her creative side out and dedicate herself to her favorite hobby - cooking!

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Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

It's a vibrant holiday salad! Thanks for sharing the recipe!

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