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