Roasted Beets with Whipped Lemon Garlic Cream Cheese and Salsa Verde | culture: the word on cheese

Name: Roasted Beets with Whipped Lemon Garlic Cream Cheese and Salsa Verde | culture: the word on cheese
Ingredients: 4 medium-size beets (scrubbed clean); 2 tablespoons extra virgin olive oil; Kosher salt and freshly ground black pepper (to taste); 8 ounces cream cheese (softened); 2 tablespoons heavy cream; 1 teaspoon lemon zest; 1 tablespoon lemon juice; 1 clove garlic (grated with a microplane); 1/2 cup chopped fresh parsley; 1 tablespoon capers (drained); 2 tablespoons lemon juice; 1 tablespoon red wine vinegar; 1/4 cup extra virgin olive oil; 1 small shallot (minced); 1 clove garlic (grated with a microplane Kosher salt and freshly ground black pepper, to taste)

culturecheesemag.com

Fresh salsa verde adds an acidic punch to this rich, velvety side dish, which can be served cold, room temperature, or slightly warm. For quick assembly,

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Ingredients

4 medium-size beets (scrubbed clean)
2 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper (to taste)
8 ounces cream cheese (softened)
2 tablespoons heavy cream
1 teaspoon lemon zest
1 tablespoon lemon juice
1 clove garlic (grated with a microplane)
1/2 cup chopped fresh parsley
1 tablespoon capers (drained)
2 tablespoons lemon juice
1 tablespoon red wine vinegar
1/4 cup extra virgin olive oil
1 small shallot (minced)
1 clove garlic (grated with a microplane Kosher salt and freshly ground black pepper, to taste)