Grilled-Roasted Beet Sandwich with Goat Cheese, Arugula, Fresno Chiles, and Italian Salsa Verde Reci

Ingredients

• For the Italian Salsa Verde
• 1 1/2 cups packed, roughly chopped flat leaf parsley
• 2/3 cup extra virgin olive oil
• 1/4 cup capers, drained
• 3 anchovy fillets
• 1 tablespoon white wine vinegar
• 1 tablespoon lemon juice
• 2 medium cloves garlic, minced (about 2 teaspoons)
• 1/2 teaspoon freshly grated zest from 1 lemon
• Kosher salt and freshly ground black pepper
• For the Beets
• 2 pounds beets, unpeeled, greens stems removed, scrubbed clean
• 2 tablespoons extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• For the Sandwiches
• 3 Fresno chiles
• 6 oz spreadable goat cheese
• 4 sandwich-sized pieces of focaccia, halved horizontally
• 2 large handfuls arugula (about 1oz)