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Roasted Beets with Beet Green Salsa Verde

Roasted Beets with Beet Green Salsa Verde

Name: Roasted Beets with Beet Green Salsa Verde
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 10
Cuisine: American
Ingredients: Beets 2 ¼ lbs; Ricotta cheese 1 lb; Sea salt; Black pepper; Olive oil ½ cup; Sherry vinegar ¼ cup; Beet greens 2 cups; Minced beet green stems ½ cup; Red onion ½; Pomegranate Arils ½ cup; Dill ½ cup

a gorgeous holiday side dish

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1h 10m
Serves 10
Easy
(1)

Ingredients

	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

calories

5.7g

fat

7.9g

carbohydrates

2.8g

protein

3mg

cholesterol

396mg

sodium

Cuisine:

American Recipes

Ingredients

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

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:

Ingridiens for Roasted Beets with Beet Green Salsa Verde

Steps to make Roasted Beets with Beet Green Salsa Verde

1	Preheat oven	5
Preheat the oven to 400 °F.
2	Prepare beets	2
Wrap the trimmed and scrubbed beets in aluminum foil and place on a rimmed baking sheet.
3	Bake beets	1h
Bake the beets until tender when pierced with a knife, about 1 hour.
4	Prepare salsa verde	3
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	Spread ricotta on platter	2
When ready to serve, spread 1 pound fresh ricotta cheese on a serving platter.
6	Add beats	2
Cut the baked beets into chunks and arrange on top of the ricotta cheese. Sprinkle lightly with sea salt.
7	Spoon salsa verde over beets	1
Spoon the prepared salsa verde over the beets.
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!

Jelena Mardere

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!