This bright salsa verde is made from the nutrient-rich greens of beets rather than the typical parsley or cilantro.
Beet Greens Salsa Verde
Pepitas, olive oil, garlic, lemon and capers round out the flavor. It’s delicious spooned over grilled meats, fish, sandwiches, pizza, vegetables and more.
Ingredients
- 1 cup beet greens (not the stems!)
- ¼ cup cilantro
- ¼ cup parsley
- 1 tomatillo
- 1 large avocado
- 1 tsp white vinegar (maybe lime instead?)
- 1 clove garlic
- 1/3 cup Olive oil
Directions
- Puree the tomatillo and the garlic clove in a food processor
- Blanch the beet greens for 1 minute, and shock in ice water. Squeeze out excess water.
- Combine the rest of the ingredients (except the avocado) in a food processor and pulse until finely chopped. This should not be a puree texture, but instead grainy/leafy.
- Chop the avocado into small chunks. Fold into salsa.