Roasted Beet and Carrot Salad with Beet Green Salsa Verde - (Free Recipe below)

(No reviews yet) Write a Review
Rscarbetsld - Recipes
1.00 LBS
Calculated at Checkout

Roasted Beet and Carrot Salad with Beet Green Salsa Verde
serves 2 – 4

1 3/4 teaspoons sea salt, divided
1 bunch beets with greens
1 bunch carrots (greens preferred, but not essential)
4 tablespoons olive oil, divided
1/2 cup minced parsley
1/4 cup minced chives
1/4 cup minced shallot (about 1 medium)
2 tablespoons balsamic vinegar
1 teaspoon lime zest + 1 tablespoon lime juice
1 teaspoon ground black pepper
1 teaspoon freshly ground cumin seed (use a mortar and pestle if you have one)

Preheat the oven to 450 degrees F.

Trim the greens from the beets, and set aside. Wash the beets well. Set beets in a large stock pot and fill with cold water. Set on a burner over high heat and bring to a boil; add 1 teaspoon sea salt.

Meanwhile, trim carrot greens, leaving 1/2 inch in place at the base. Discard remaining greens. Peel carrots.

When water comes to a boil, start a timer for 7 minutes. Add the carrots to the pot and blanche for 1 minute. Remove carrots, and set under cold water. Set aside. After 7 minutes, pierce beets with a fork to ensure they are tender, then remove from water. Cool beets under water; remove peel with fingers.

Halve the carrots. Trim tops off beets and cut into sixths. Toss carrots with 1/2 tablespoon olive oil and set on one side of a rimmed baking sheet. Toss beets with 1/2 tablespoon olive oil and set on the other side of the baking sheet (cake pans are perfect for this). Sprinkle 1/4 teaspoon sea salt over both, slide into the oven, and roast 15 – 20 minutes, or until carrot edges have browned slightly. Flip vegetables halfway through.

Set aside to cool.

To make the beet green salsa verde, finely chop the beet greens, parsley, and chives. Set in a medium-sized bowl and set aside. In a small bowl, combine the shallots, balsamic vinegar, lime zest and juice, and 1/2 teaspoon sea salt, stirring with a fork. Whisk in 3 tablespoons olive oil. Drizzle over minced greens, and stir well.

Toss salsa verde with roasted vegetables, garnish with parsley and lime slices. Finish with a squeeze of lime and several twists black pepper.