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 .
72 PEACHYTHEMAGAZINE . COM