Roasted Beets With Chimichurri

roasted-beets-chimichurri Photo: Kimberley Hasselbrink


  • 7-8 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. 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┬áminutes. 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.

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  • Yield: Serves 4

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

Good to Know

More than just a garnish, parsley—like other leafy greens—is rich in iron and vitamins A, C, and K.
Vibrant Food (Ted Speed Press © 2014)