Carrots With Salsa Verde

1. 1

   Bring a large pot of water to a boil. Salt well. Add the carrots, and cook until easily pierced with a fork. When they are still slightly underdone, add the beet greens and cook for a minute or two longer. Drain both and toss with salsa verde.

2. 2

   Process the garlic, capers, and anchovies, if using, in a food processor. Then add all the remaining ingredients except for the olive oil, and process until well combined.

3. 3

   Scoop the mixture into a bowl and slowly drizzle in the olive oil while stirring vigorously, until you reach your desired consistency. Use more olive oil if you're going to use it as a dressing for vegetables, less if you're going to spread it on crostini or use it as a dip.

* Per serving · 4 servings · Values may vary.

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