Roasted beet with smoked chimichurri

Roasted beet with smoked chimichurri

SERVING: 4

6 medium-sized beets, stems, leaves and roots removed


Olive Oil


Kosher Salt
Pepper

Black pepper

4 oz of smoked chimichurri

•   Preheat oven to 400 degrees.

•   Line a baking sheet with foil.

•   Using a vegetable peeler or paring knife peel the beets.

•   Place on baking sheet. Drizzle liberally with olive oil. Season with salt and pepper. Toss gently to coat.

•   Cook for 40 minutes until tender, flipping half way through.

Remove, cut the beets in quarters add a little more kosher salt, olive oil,

Serve on a plate with the smoked chimichurri and chopped parsley