Salsa Verde

Salsa Verde

Salsa Verde
By: Deborah Madison

Recipe Information
Total Time: 15 minutes
Servings: 8 (total yield, 1 cup)

This Salsa Verde from Deborah Madison’s book, Vegetarian Cooking for Everyone, is great to use on beets—any color, any style. This recipe uses citrus zest and juice, plus tarragon vinegar, but these are flavors and components you can play with. Dill, for example, is also a great match for beets.

Ingredients
1/2 cup chopped Italian parsley leaves
1 tablespoon capers, rinsed
Finely grated zest of 1 large lemon or 1 orange
1 shallot, finely diced
1/3 cup extra-virgin olive oil
1/2 teaspoon Dijon mustard
1 tablespoon citrus or orange juice
Tarragon vinegar, to taste
Sea salt and freshly ground pepper

Preparation
Combine the parsley and capers in a bowl. Finely dice half the slivered orange zest and add it to the bowl along with the shallot. Stir in the oil, mustard, orange juice, then add the vinegar to taste. Season with salt and pepper.

Serving Suggestion
Serve over cooked vegetables (including diced steamed or roasted beets), meat, poultry or fish.

Nutritional Information
Calories: 82, Fat: 9 g, Cholesterol: 0 mg, Sodium: 57 mg, Carbohydrate: 1 g, Dietary Fiber: 0 g, Protein: 0 g