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