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Kitchen Notebook

June 03, 2013

Roasted Beets with Salsa Verde

45 Mins

45 minutes

Serves 2


  • 1 bunch Baby Rainbow Beets
  • ½ cup Parsley
  • 2 Tbsp. chopped Capers
  • 1 Anchovy Fillet (optional)
  • 1 clove Garlic
  • 1 Tbsp. Red Wine Vinegar
  • 1 Tbsp. Olive Oil
  • Salt & Pepper
  • 3 Tbsp Red Wine Vinegar

Preheat your oven to 400°. Cut the greens from the beets and reserve for another use.  Gently scrub the beets to remove any dirt. Place in a small glass baking dish, and add two tablespoons of white wine vinegar and water to come ½” up the baking dish . Season with salt and pepper. Cover the dish with foil and roast until tender when pierced with a knife, about 30-45 minutes. Remove from the oven and let cool for a few minutes. Peel and slice into ¼” rounds. While the beets are cooking, remove the parsley leaves from their stems and chop. Finely chop the capers, garlic and the anchovy, if you’re using. Whisk those all together with the vinegar, olive oil, salt and pepper. Toss the beets with a few tablespoons of salsa verde and serve the remaining on the side.

45 Mins Beet Beets Capers Garlic Parsley Salsa Verde Sides Spring Veg

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45 Mins Beet Beets Capers Garlic Parsley Salsa Verde Sides Spring Veg

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