Roasted Beets With Chimichurri Recipe

More than just a garnish, parsley—like other leafy greens—is rich in iron and vitamins A, C, and K.

Recipe Is: Low Calorie, Low Carbohydrate, Low Cholesterol

Ingredients

  • 7-8 small beets (pick a variety, for example 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

Nutritional Information

  • Calories per serving 199
  • Fat per serving 14g
  • Saturated fat per serving 2g
  • Cholesterol per serving 0mg
  • Fiber per serving 5g
  • Protein per serving 3g
  • Carbohydrate per serving 16g
  • Sodium per serving 398mg
  • Iron per serving 2mg
  • Calcium per serving 41mg
  • Calories per serving 199
  • Fat per serving 14g
  • Saturated fat per serving 2g
  • Cholesterol per serving 0mg
  • Fiber per serving 5g
  • Protein per serving 3g
  • Carbohydrate per serving 16g
  • Sodium per serving 398mg
  • Iron per serving 2mg
  • Calcium per serving 41mg

How to really make it

Step 1

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

Step 2

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

Step 3

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

Vibrant Food (Ted Speed Press © 2014)