Roasted Beets With Chimichurri

Roasted Beets With ChimichurriRecipe

Serves: 4


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7 to 8 small beets (select a variety, such as Chioggia, golden and red beets)
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 small shallot, thinly sliced
1/2 cup coarsely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh oregano
1/2 teaspoon fine sea salt
1/4 teaspoon crushed red pepper flakes


Prep: 20 Minutes
Cook: 1 Hours

1. Preheat oven to 400°F. Scrub beets; pierce with a fork and place in a small baking dish. Cover with a snug lid or wrap tightly with aluminum foil. Bake until fork-tender, 45 to 60 minutes. Remove from oven and let cool.

2. While beets roast, make chimichurri: In a small bowl, combine oil, vinegar, shallot, parsley, oregano, salt and crushed red pepper flakes. Whisk thoroughly.

3. Remove skins from beets. Slice beets crosswise 1/2 inch thick. Carefully toss slices with chimichurri. Serve immediately.

Created date

December 2014

Nutritional Information

Calories 199
Fat 14 g
Satfat 2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 3 g
Carbohydrate 16 g
Fiber 5 g
Cholesterol 0.0 mg
Iron 2 mg
Sodium 398 mg
Calcium 41 mg