Roasted Beets, Heirloom Carrots and Salsa Verde

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This roasted beets and heirloom carrots side dish is paired with a zesty salsa verde made from fresh herbs, anchovies, and capers for a unique flavor combination. Ideal for elevating any meal with its vibrant colors and fresh taste.

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Prep Time:15

Cook Time:50

Total Time:1 5

Course: Side Dish

Cuisine: French

Keyword: Heirloom Carrots, Roasted Beets, Salsa Verde

Servings: Servings

Calories: 237kcal

Author: Pascale Beale

Ingredients

For the Beets and Carrots

4 golden beets, greens removed
4 heirloom carrots, yellow or white ones if you can find them, washed and sliced on a bias
Olive oil
Coarse sea salt and pepper

For the Salsa Verde

4 anchovies, drained of oil
10 basil leaves
10 mint leaves
¾ cup parsley leaves, finely chopped
2 tablespoons capers
1 small shallot, peeled and minced
½ tablespoon Dijon mustard
Zest and juice of 1 lemon
1 large pinch coarse sea salt
5 grinds black pepper
⅓-½ cup olive oil

Instructions

To Cook the Vegetables

Preheat oven to 400°F.
Place the unpeeled beets in a small ovenproof dish, drizzle them with a little olive oil and sprinkle with a pinch of salt and pepper. Roast for 45 minutes, or until a knife easily pierces the beets. Once cooked, let cool, then carefully peel and thinly slice the beets.
While beets roast, place the sliced carrots in a separate ovenproof skillet. Drizzle a little olive oil over the top and toss to coat. Add a pinch of salt and pepper and roast them alongside the beets. Remove from the oven after 20 minutes. Spoon the carrots and any pan juices onto a serving platter.
Pour ½ tablespoon olive oil into the skillet the carrots roasted in. Place skillet over medium heat. Add the beet greens and sauté for 1 minute, or until just wilted. Add the beet greens to the carrots. Add the sliced beets to the dish and spoon the salsa verde (instructions below) over the vegetables.

To Make the Salsa Verde

Place the salsa ingredients except for the olive oil into a food processor fitted with a metal blade. Pulse until the mixture resembles a thick paste, then, with the motor running, pour in the olive oil. Use only enough olive oil to blend the salsa. The mixture should have a chunky consistency and not be too loose.

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