This recipe is featured in our Holiday 2017 Food + Entertaining article, Christmas Brunch. Beets may be an acquired taste, but this recipe with ricotta and beet green salsa makes it appealing to the discerning palate.
Roasted Beets with Beet Green Salsa VerdeCourse: Brunch
2 ¼ pounds small or medium beets, scrubbed
1 pound fresh ricotta cheese
½ cup extra-virgin olive oil
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 chopped dill, plus sprigs for garnish
½ cup pomegranate seeds
- 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 and stems, onion and chopped dill and mix well. Season the salsa verde with sea salt and pepper and spoon over the beets. Scatter the pomegranate seeds on top. Garnish with dill sprigs and serve.
- Recipe from Tyler Florence, Food & Wine, November 2015