Roasted vegetables are my favorite, especially in the autumn and winter. They are delicious and easy to make. I found some beautiful golden beets at the neighborhood farm stand. I decided to roast them and use their fresh leaves in a chimichurri. Nothing goes to waste around here. Either we eat it or we feed it to our animals.
- 4 medium beets. Their tops will be used in the chimichurri
- fresh leaves from the tops of 4 beets
- 1 bunch of parsley
- 1/2 bunch of cilantro leaves (leave this out if you don’t like cilantro)
- cilantro stems chopped up (cilantro stems have a lot of flavor)
- 1 serrano chili (optional)
- 2 cloves of garlic
- 1/2 tsp. chili flakes (optional)
- 1 tsp. cumin seeds
- 2 Tbsp. of my Italian Spice Mix for coating the beets
- 2 Tbsp. of olive oil to coat the beets
- 1/4 cup of olive oil for the chimichurri
- sea salt and freshly ground pepper to taste
PREPPING THE BEETS:
- Cut off the tops and bottoms of the beets
- Save the fresh beet leaves for the chimichurri
- Coat the beets with olive oil amd my Italian Spice Mix
- Add salt and pepper to taste
- Roast in a 400 F oven until fork tender (about 15 to 20 minutes)
MAKING THE CHIMICHURRI:
While the beets are roasting make the chimichurri.
- Toast the cumin seeds. Let them cool to room temp. Grind them into a powder in the spice grinder.
- In a small food processor add the following:
- beet leaves
- parsley leaves
- coriander leaves and chopped up stems
- 2 cloves of garlic, roughly chopped
- 1 serrano chili, roughly chopped
- chili flakes
- toasted cumin powder
- 1/4 cup of olive oil
Whiz everything up. Add salt and pepper to taste.
Cut the roasted beets into half inch slices.
I prefer thicker medallions. If you want to make them thinner that is totally fine. Place the beet medallions on a platter and top off with a dollop of chimichurri.
This is a delicious appertizer or side dish. It can also be served as a main vegetarian or vegan dish if you increase the portions size.