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Roasted Beets with Chimichurri

Roasted Beets with Chimichurri | BourbonandHoney.com -- A fresh Chimichurri brightens up the deep earthy flavor of the tender beets to create a flavorful side dish.
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A fresh Chimichurri brightens up the deep earthy flavor of the tender beets to create a flavorful side dish.

Ingredients

Scale
  • 4 medium beets (red, golden or Chioggia)
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 small shallot, finely chopped
  • 1/2 cup chopped parsley
  • 1 garlic clove, finely chopped
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon red pepper flakes

Instructions

  1. Heat oven to 400F.
  2. Scrub the outside of the beets to remove any dirt. Pierce the beets with a fork, wrap them in foil and place them on an ungreased sheet pan. Bake 45 to 60 minutes or until fork tender. Remove from the oven and cool, 15 minutes.
  3. Meanwhile, in a small bowl, stir together the remaining ingredients; set aside.
  4. Peel the skin from the beets and cut into 1/2-inch thick slices. Serve the beets with the Chumichurri sauce.

Nutrition

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