Roasted Beet and Carrot Salad with Beet Green Salsa Verde

This Roasted Beet and Carrot Salad with Beet Green Salsa Verde is a vibrant and flavorful dish that celebrates the earthy sweetness of roasted beets and carrots. The fresh and zesty salsa verde made from beet greens adds a burst of color and flavor to the salad. It's a perfect combination of textures and tastes that will impress your family and friends.

Ingredients:

• 3 medium beets, peeled and diced
• 3 medium carrots, peeled and diced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 cups beet greens, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 1 clove garlic, minced
• 2 tablespoons capers
• 2 tablespoons red wine vinegar
• 1/4 cup extra-virgin olive oil
• 1/4 cup grated Parmesan cheese optional
• 1/4 cup toasted pine nuts optional

Instructions:

Preheat your oven to 400F 200C

In a bowl, toss the diced beets and carrots with 2 tablespoons of olive oil, salt, and pepper

Spread the coated beets and carrots on a baking sheet in a single layer and roast for about 30 minutes or until they are tender and slightly caramelized

Remember to toss them halfway through for even cooking

While the vegetables are roasting, prepare the salsa verde

In a food processor, combine the chopped beet greens, parsley, cilantro, minced garlic, capers, and red wine vinegar

Pulse until well combined

With the food processor running, slowly drizzle in the 1/4 cup of extra-virgin olive oil until the salsa verde is smooth and well blended

Season with salt and pepper to taste

Once the roasted beets and carrots are done, remove them from the oven and let them cool slightly

To assemble the salad, arrange the roasted beets and carrots on a serving platter

Drizzle the beet green salsa verde over the vegetables

If desired, sprinkle with grated Parmesan cheese and toasted pine nuts for added flavor and texture

Serve the roasted beet and carrot salad immediately as a delicious and nutritious side dish or main course

Enjoy!