[an error occurred while processing this directive] Roasted Beets with Salsa Verde - Steven and Chris
Roasted Beets with Salsa Verde

Roasted Beets with Salsa Verde


By Chef Jo Lusted (originally published in Clean Eating)


1 lb small yellow beets
1 cup Italian flat-leaf parsley leaves
1 1/2 tbsp capers, drained
1 whole clove garlic
1 tbsp olive oil
2 tbsp fresh lemon juice
Sea salt and fresh ground black pepper, to taste

  1. Preheat oven to 400 F. Place beets on a large piece of foil and seal to form a tight package. Place packet onto a baking sheet and roast in oven for 45 to 55 minutes until beets are tender.
  2. While beets are roasting, prepare salsa verde: Place parsley, capers, garlic, oil, 2 tbsp water and lemon juice into a blender. Blend until puréed, occasionally scraping down sides of blender with a spatula to incorporate all ingredients, adding a little more water if purée is too thick for blender to process. Season with salt and pepper. Scrape sauce into resealable container with a layer of plastic wrap directly on top of the purée (to avoid discoloration). Seal container and refrigerate until needed. (Note: Chilling not necessary; may be served immediately.)
  3. When beets are fork-tender, remove from oven. Allow beets to cool just enough to handle. Wear rubber gloves to gently peel skins from beets and trim ends. Cut beets in half.
  4. To serve, place beets on a platter and drizzle with 4 tbsp of salsa verde. Remaining salsa verde may be kept sealed and refrigerated for 3 to 5 days.


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