ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Roasted Beets With Chimichurri

Prep time 20 mins
Cook time 1 hr
Yield

Serves: 4

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

Recipe adapted with permission from Vibrant Food, written and photographed by Kimberley Hasselbrink (Ten Speed Press, copyright 2014).