Roasted Beets with Chimichurri Sauce

Roasted beets with chimichurri sauce is an amazingly delicious and simple vegan recipe that you can enjoy on any day. It is made from roasted beets and a simple yet authentic chimichurri recipe.

5 from 1 vote

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Course: Side Dish

Cuisine: American

Keyword: roasted beets with chimichurri sauce

Prep Time: 20

Cook Time: 45

Servings: servings

Calories: 357kcal

Equipment

Ingredients

4 medium beets
2 tablespoons olive oil

Chimichurri Sauce

1/2 cup avocado or olive oil
1 cup cilantro leaves
1/2 cup fresh parsley leaves
2 tablespoons fresh oregano leaves
1/2 cup onion chopped
3 cloves garlic
1/4 cup lemon juice
1/4 teaspoon Cayenne pepper
3/4 teaspoon salt

Instructions

For The Beets

Trim the top and root of the beets. Wash and scrub them to get rid of excess dirt.
Place the beets on a parchment-lined baking tray. Drizzle olive oil.
Cover the baking tray with aluminum foil and place it in a preheated oven at 400 degrees F for 45 minutes.
To check whether the beets are cooked or not, pierce a sharp knife or fork in them. If they feel hard, give them more time in the oven.
Take the baking tray out of the oven and allow the beets to cool down for 15 minutes.
Pinch the skin, and it will slip off easily.
Cut the beets into an inch piece and place them in a medium bowl.

For The Chimichurri Sauce (Hand Method)

In a bowl, add garlic, chopped onion, lemon juice, and a teaspoon of salt. Mix well and let it sit for 10 minutes.
Add chopped parsley, cilantro, and oregano.
Using a whisker or a fork, pour olive oil while whisking continuously.
Season with salt and cayenne pepper. Pour over the roasted beets.
Mix well and serve.

For The Chimichurri Sauce (Food Processor Method

Add onion, garlic, and lemon juice to the food processor and pulse.
Add cilantro, parsley oregano, cayenne pepper, and salt, and pour the olive oil; pulse the food processor until the leaves are minced.
Pour over the roasted beets.

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