Roasted Beets with Parsley Chimichurri

Chimichurri

1 bunch parsley leaves and tender stems

3 garlic cloves, finely minced (1 tablespoon minced)

1 small yellow onion, minced

1 tsp kosher salt

1/2 tsp crushed red pepper flakes 

1/2 cup (120 mL) extra-virgin olive oil

1/3 cup (80 mL) red wine vinegar

3-4 beets

2 Tbsp olive oil

Salt and pepper to taste

Finely chop the parsley then add to a bowl with the garlic, onion, salt, red pepper flakes olive oil and the red wine vinegar. Stir. (Or, puree all ingredients in a food processor or blender). Let the sauce rest at room temperature while you are roasting the beets.

Preheat Oven to 400˚F.

Scrub beets and peel. For the beets that are small, cut off the ends and run a pairing knife down just below the skin of the beet to peel. 

Cut beets into medium dice and toss in olive oil. 

Lay out evenly on a sheet tray or oven safe dish and roast for 30minutes or until fork tender. Stir half way through cooking. 

Once cooked toss lightly in chimichurri and serve as a side.