This summer season, we’re sharing three vibrant recipes from Chef Nick of Pili Group that celebrate the abundance of local produce, bold textures, and unexpected pairings. Our first recipe we are sharing features roasted baby beets, sweet dragon fruit, and a pepita salsa verde, a combination that’s as refreshing as it is flavorful. Whether you're hosting a backyard gathering or just looking for something new to bring to the table, this recipe is a beautiful way to savor summer.
Roasted Baby Beets with Fresh Dragon Fruit, Pepita Salsa Verde, and Fresh Mozzarella
Serves 4
Ingredients:
- 12-16 baby beets, mixed colors if available
- 2 dragon fruit
- 200g fresh mozzarella (preferably Bocconcino Brand)
- Salt and pepper to taste
- Olive oil
- 1 lemon, juiced and zested (zest for salsa verde, juice for seasoning beets)
For the Pepita Salsa Verde:
- 1/2 cup pepitas (pumpkin seeds)
- 1 cup fresh herbs (mix of parsley, cilantro, and scallion)
- 1 small garlic clove
- 1 tsp ground coriander
- 1 tbsp capers
- Zest of 1 lemon (juice reserved for beets)
- 1/4 cup olive oil
- Salt to taste
Instructions:
Preheat oven to 375°F.
Clean the beets and trim off the tops, leaving about 1 inch of stem. Place the beets in anoven-safe container. Add just enough water to cover the bottom of the pan. Tightly cover the container with aluminum foil.
Roast the covered beets for 40-50 minutes or until tender when pierced with a fork
through the foil. Cooking time may vary depending on the size of the beets.
While the beets are roasting, prepare the salsa verde: Toast pepitas in a dry pan until lightly golden and fragrant. Let cool. In a food processor, combine cooled pepitas, herbs, garlic, shallot, capers, and lemon zest. Pulse until finely chopped.
