Fresh salsa verde adds an acidic punch to this rich, velvety side dish, which can be served cold, room temperature, or slightly warm. For quick assembly, you can roast the beets and prepare the cream cheese spread up to two days in advance. To ensure beets are soft in the center, use a cake tester.
Roasted Beets with Whipped Lemon Garlic Cream Cheese and Salsa Verde
Ingredients
ROASTED BEETS
- 4 medium-size beets scrubbed clean
- 2 tablespoons extra virgin olive oil
- Kosher salt and freshly ground black pepper to taste
WHIPPED LEMON GARLIC CREAM CHEESE
- 8 ounces cream cheese softened
- 2 tablespoons heavy cream
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 clove garlic grated with a microplane
- Kosher salt and freshly ground black pepper to taste
SALSA VERDE
- 1/2 cup chopped fresh parsley
- 1 tablespoon capers drained
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1/4 cup extra virgin olive oil
- 1 small shallot minced
- 1 clove garlic grated with a microplane Kosher salt and freshly ground black pepper, to taste
Instructions
ROASTED BEETS
- Heat oven to 400°F.
- Place the beets on a large piece of foil. Drizzle with olive oil and season with salt and pepper. Wrap foil tightly around the beets and roast for 45 to 60 minutes, or until they are easily pierced with a cake tester or a fork. Remove from oven and cool slightly. Once cool enough to touch, peel off skins and slice into wedges.
WHIPPED LEMON GARLIC CREAM CHEESE
- Add cream cheese to a large bowl and beat with a hand mixer or whisk until smooth and fluffy. Add heavy cream, lemon zest, lemon juice, garlic, salt, and pepper. Continue whipping until the mixture is light and airy.
SALSA VERDE
- Combine parsley, capers, lemon juice, red wine vinegar, olive oil, shallot, and garlic in a small bowl. Season with salt and pepper and stir well to combine.
ASSEMBLY
- Spread the cream cheese mixture in a thick layer on the bottom of a serving platter. Arrange roasted beet wedges on top. Generously spoon salsa verde all over.
Brandon Blumenfeld
Brandon Blumenfeld has over 18 years of experience working across the country in the hospitality industry, and has worked for stand-out restaurant groups such as Momofuku, Hu Kitchen, Buckhead Life Restaurant Group, and Wyndham Hotels & Resorts. He specializes in recipe development, menu design, cost analysis, ordering processes, and kitchen functionality.
