Smashed Beets with Chimichurri

Serves 4-6

Red Beets - 8 small
Parsley - 1 bunch
Oregano - 3 sprigs fresh or 1 TB dry
Garlic - 1/2 clove
Shallot - 1
Salt - 1 tsp
Chile Flake - pinch
EVO - 6 TB
Red Wine Vinegar - 1 tsp

Roast the beets. Preheat the oven to 450. Line a sheet tray with tinfoil - this will save you on cleaning later! Toss the beets with a splash of olive oil and a bit of salt. Lay on the sheet tray and roast in the oven until easily pierced with a fork, about 45 minutes.

Make the chimichurri. Separate the leaves from the stems for the parsley and the oregano. Finely chop with a very sharp knife. Place in a mixing bowl. Finely mince the garlic and the shallot. The smaller the better! Add to the bowl. Stir in the salt, olive oil, chile flake and red wine vinegar. Taste and adjust seasoning.

Smash the beets. When the beets are cooked and cool enough to handle, thinly slice  off the top. Working with one beet at a time, place it between two sheets of parchment (if you like to keep clean), and press down on the beet with the heel of your hand to partially flatten it, while keeping it intact. Remove the smashed beet to a platter and continue with the rest of the beets.

Serve up! Scatter the chimichurri over the beets. This is great served as a trio with Slow Cooked Zucchini and Braised Chard for a filling vegetarian dinner.

Tip. The beets can be roasted and smashed the day before serving. Simply place then on a tinfoil lined baking tray in a 400 oven to warm them up before serving. This dish is wonderful served as a trio with other vegetable sides, all three making a hearty meal together.