In my very opinion, green goddess is one of the most underrated salad dressings. You can and literally should put it on everything AND it has sour cream in it, people!
Same with beets! You might associate beets as being the coldest vegetable in the salad bar, but I think they're really a fantastic root vegetable that can also be used in so many ways.
So I decided to combine 'em both, of course.
But this isn't a sad salad bar recipe. The beets are roasted in the oven, so they get tender and perfectly wrinkled on the outside. The green goddess dressing is super light and turns bright pink when tossed with the beets. The whole thing is finished off with a sprinkle of chives for some bite.
Just a note: I wasn't really able to stop myself from eating this whole bowl, it's that good. But luckily if you want to share 'em you can scale the recipe up to accommodate more people. Print the recipe out below!
Green goddess roasted beets
- 3 large beets (peeled and cubed)
- Olive oil
- 8 oz. sour cream
- 1 cup parsley
- 1 handful chives (around 12!), plus finely chopped chives for garnish
Start by preheating your oven to 400 degrees Fahrenheit. Toss the beets with some olive oil on a foil-lined baking sheet.
Roast the beets in the oven for around 30 minutes, until tender, stirring every ten minutes.
While your beets are roasting, make the green goddess dressing by blending the sour cream, parsley and chives in a food processor. Add salt and pepper according to your taste.
When you remove the beets from the oven sprinkle them liberally with coarse salt.
To serve, toss the beets with the green goddess dressing and top with some finely chopped chives.