Beets take a lot of work to make well, but they are so worth it! Just the color alone screams Christmas. Roasting them brings out a deep flavor and helps you peel the skin more easily (win-win!). And there’s no waste because the salsa verde comes from the beet greens and stems. I like the crunch of the walnuts and pomegranates in every bite, but experiment – maybe try some red grapes or almonds. Even goat cheese would go nicely with the beets! It’s an easy dish to play with!
Salsa Verde Roasted Beets
- 2 1/4 pounds small or medium beets, scrubbed
- 1 pound fresh ricotta cheese
- Kosher salt & freshly ground pepper, to taste
- 1/2 cup extra-virgin olive oil
- 1/4 cup balsamic vinegar
- 2 cups beet greens, halved lengthwise and very thinly sliced crosswise into ribbons
- 1/2 cup minced beet green stems
- 1/2 cup chopped dill, plus sprigs for garnish
- 1/2 cup pomegranate seeds
- 1/2 cup walnuts
- Preheat the oven to 400 degrees. Wrap the beets in foil and transfer to a rimmed baking sheet. Bake for about 1 hour, until tender when pierced. Unwrap and let cool.
- Spread the ricotta on a platter. Cut the beets into chunks and arrange on the cheese. Season lightly with sea salt.
- In a medium bowl, whisk the oil with the vinegar. Add the beet greens, stems and chopped dill and mix well. Season the salsa verde with salt and pepper and spoon over the beets. Scatter the pomegranate seeds and walnuts on top, garnish with dill sprigs and serve. Enjoy!