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Roasted Beets with Chimichurri

I haven’t always been a fan of beets. They have an earthy flavor that I really didn’t appreciate as a kid. These days though, I’m always roasting them up for salads and am just beginning to appreciate them as a stand alone side.

The best way to balance the sweet, earthy beet flavor (that I now LOVE!) is with a fresh chimichurri sauce. Its packed with herbs, a hint of garlic and a bit of spice. 

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.

Beets can often been intimidating but give ’em a good scrub, wrap them in foil and pop them in the oven until they’re nice and tender. Once roasted, they are much easier to peel and can be added into anything or simply eaten with a hearty scoop of chimichurri as a colorful side dish!

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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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.
Print Recipe

A fresh Chimichurri brightens up the deep earthy flavor of the tender beets to create a flavorful side dish.

  • Author: Kristen Olson
  • Prep Time: 15 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 4 Servings 1x

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

  • Serving Size: 1 Serving
  • Calories: 164
  • Sugar: 6g
  • Sodium: 346mg
  • Fat: 14g
  • Saturated Fat: 2g
  • Unsaturated Fat: 11g
  • Carbohydrates: 9g
  • Fiber: 2g
  • Protein: 1g
  • Cholesterol: 0mg

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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.

What do you think about beets? Love ’em or hate ’em?

Want more??
Beet, Carrot and Pomegranate Salad from Foodie Crush
Roasted Beet Goat Cheese and Honey Tarts from How Sweet It Is
Avocado Beet Salad with Citrus Vinaigrette from Simply Recipes

Or, try this lovely Beet Salad with Feta and Spiced Walnuts from yours truly…Beet Salad with Feta and Spiced Walnuts | BourbonandHoney.com

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