{"id":14107,"date":"2021-08-24T09:45:01","date_gmt":"2021-08-24T13:45:01","guid":{"rendered":"https:\/\/peoplesfood.coop\/newsite\/?p=14107"},"modified":"2021-08-24T10:14:48","modified_gmt":"2021-08-24T14:14:48","slug":"salsa-verde-with-red-beets-recipes","status":"publish","type":"post","link":"https:\/\/peoplesfood.coop\/newsite\/2021\/08\/24\/salsa-verde-with-red-beets-recipes\/","title":{"rendered":"Salsa Verde"},"content":{"rendered":"<p>Salsa Verde<br \/>\nBy: Deborah Madison<\/p>\n<p>Recipe Information<br \/>\nTotal Time: 15 minutes<br \/>\nServings: 8 (total yield, 1 cup)<\/p>\n<p>This Salsa Verde from Deborah Madison\u2019s book, Vegetarian Cooking for Everyone, is great to use on beets\u2014any 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.<\/p>\n<p>Ingredients<br \/>\n    1\/2 cup chopped Italian parsley leaves<br \/>\n    1 tablespoon capers, rinsed<br \/>\n    Finely grated zest of 1 large lemon or 1 orange<br \/>\n    1 shallot, finely diced<br \/>\n    1\/3 cup extra-virgin olive oil<br \/>\n    1\/2 teaspoon Dijon mustard<br \/>\n    1 tablespoon citrus or orange juice<br \/>\n    Tarragon vinegar, to taste<br \/>\n    Sea salt and freshly ground pepper<\/p>\n<p>Preparation<br \/>\nCombine 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.<\/p>\n<p>Serving Suggestion<br \/>\nServe over cooked vegetables (including diced steamed or roasted beets), meat, poultry or fish.<\/p>\n<p>Nutritional Information<br \/>\nCalories: 82, Fat: 9 g, Cholesterol: 0 mg, Sodium: 57 mg, Carbohydrate: 1 g, Dietary Fiber: 0 g, Protein: 0 g<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Salsa Verde By: Deborah Madison Recipe Information Total Time: 15 minutes Servings: 8 (total yield, 1 cup) This Salsa Verde from Deborah Madison\u2019s book, Vegetarian Cooking for Everyone, is great to use on beets\u2014any color, any style. This recipe uses citrus zest and juice, plus tarragon vinegar, but these are flavors and components you can [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":14105,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[27],"tags":[],"class_list":["post-14107","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Salsa Verde - People&#039;s Food Co-op<\/title>\n<meta name=\"description\" content=\"Salsa Verde with red beets recipes, Vegetarian Cooking, diced steamed or roasted beets\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/peoplesfood.coop\/newsite\/2021\/08\/24\/salsa-verde-with-red-beets-recipes\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Salsa Verde - 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