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• Beet and cucumber salad with toasted almond salsa verde

In spring, when the last beets are ready for harvest and the first cucumbers are coming into season, we like to serve them together with this delicious toasted almond salsa verde with a great bite. At the Rome Sustainable Food Project we prefer to “broast” (rather than boil or roast) our beets in a particular way I learned at Chez Panisse, and then marinate them in vinegar, which highlights their sweet and earthy taste and their firm yet yielding texture. This dish can be prepared largely in advance and quickly assembled if you have roasted beets and salted toasted almonds on hand.

Oct. 9, 2023, 7:25 p.m.

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