Roasted Beets with Beet Green Salsa Verde
Ingredients
- 2 1/4 pounds small or medium beets, scrubbed
- 1 pound fresh ricotta cheese
- Sea salt
- Pepper
- 1/2 cup extra-virgin olive oil
- 1/4 cup sherry vinegar
- 2 cups beet greens, halved lengthwise and very thinly sliced crosswise into ribbons
- 1/2 cup minced beet green stems
- 1/2 red onion, finely chopped
- 1/2 cup chopped dill, plus sprigs for garnish
- 1/2 cup pomegranate seeds
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