Christmas Brunch
ROASTED BEETS WITH BEET GREEN SALSA VERDE
Serves 10 to 12
Beets may be an acquired taste, but this recipe with ricotta and beet green salsa makes it appealing to the discerning palate.
2 ¼ pounds small or medium beets, scrubbed
1 pound fresh ricotta cheese Sea salt Pepper ½ cup extra-virgin olive oil ¼ cup sherry vinegar
2 cups beet greens, halved lengthwise and very thinly sliced crosswise into ribbons
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
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.
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