Beet Green Chimichurri

by Christy McKenzie

Spring 2024 Issue

Cook time: 15 Minutes

Photo by Sunny Frantz

A bright condiment used to dress up fish, meat or roasted vegetables, chimichurri gets a quick no-waste kitchen makeover, swapping in beet greens for the traditional parsley.

Ingredients

1½ cups finely chopped spring beet greens and stems (If you’re using older beet greens, remove the leaves from the stems and use the stems for another purpose.)

¼ cup oregano, finely chopped

4 cloves garlic

½ teaspoon cumin

½ cup sunflower oil or olive oil

3 tablespoons red wine vinegar or sherry vinegar

1 teaspoon kosher salt

Directions

Use a fork to whisk together all the ingredients in a bowl. Cover the mixture and let it rest at room temperature for 2 hours (or overnight) in the refrigerator.