slow roasted pumpkin & beets w salsa verde parsley dressing recipe | Jessica Cox
See our recipe for slow roasted pumpkin & beets w salsa verde parsley dressing. Developed by Nutritionist Jessica Cox at JCN Clinic. Learn More
Ingredients
- 2 cups parsley leaves, roughly chopped
- 2 tablespoons capers, roughly chopped
- 2 anchovies, mashed
- 4 tablespoons apple cider vinegar
- 1 lemon, zested
- 3 teaspoons dijon mustard
- 1/3 cup extra virgin olive oil + extra 2 tablespoons for roasting
- 500g baby beets, quartered
- 550g pumpkin, sliced with skin and seeds remaining
- salt & pepper for seasoning
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