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Kitchen Notebook

June 28, 2019

Roasted Beets with Salsa Verde

25 Mins

  • 1 bunch Beets, scrubbed well
  • 1 bunch Parsley, leaves only, chopped finely
  • 2 Tbsp Capers, finely chopped
  • 1 Anchovy Fillet (optional), finely chopped
  • 1 clove Garlic, finely chopped
  • 3 Tbsp Red Wine Vinegar, divided
  • 1 Tbsp Olive Oil
  • Sea Salt and Pepper


Preheat your oven to 400 degrees. Trim the tops and bottoms off the beets and cut them in half. Place in a small glass baking dish, and add two tablespoons of red wine vinegar and water so it comes a half-inch up the baking dish. Season with sea salt and pepper. Cover the dish and roast until tender when pierced with a knife, about 30 minutes. Keep in mind that the red beets will bleed color, so if you’d like to preserve the colors of the other beets, you should roast them in separate dishes. Remove from the oven and let cool for a few minutes. The skins should peel off quite easily. Cut the beets into thin slices. Whisk together the parsley, garlic, capers and anchovy with a tablespoon of vinegar, olive oil, sea salt and pepper. Toss the beets with a bit of salsa verde; and serve, with any extra on the side.

25 Mins beets Recipe Roasted side dish Summer Veg Vegetarian

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25 Mins beets Recipe Roasted side dish Summer Veg Vegetarian

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