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Beet Green Chimichurri

     Cook Time:  15 Minutes

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

  1. 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.

Notes

Suggestions Makes 2 cups