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Roasted Beets with Whipped Lemon Garlic Cream Cheese and Salsa Verde

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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.