Good to Know

More than just a garnish, parsley—like other leafy greens—is rich in iron and vitamins A, C, and K.

Ingredients

• 7-8 small beets (select a variety, such as Chioggia, golden and red beets)
• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 small shallot, thinly sliced
• 1/2 cup coarsely chopped fresh flat-leaf parsley
• 1 tablespoon finely chopped fresh oregano

Preparation

1. Preheat oven to 400°F. Scrub beets; pierce with a fork and place in a small baking dish. Cover with a snug lid or wrap tightly with aluminum foil. Bake until fork-tender, 45 to 60 minutes. Remove from oven and let cool.

2. While beets roast, make chimichurri: In a small bowl, combine oil, vinegar, shallot, parsley, oregano, salt and crushed red pepper flakes. Whisk thoroughly.

3. Remove skins from beets. Slice beets crosswise 1/2 inch thick. Carefully toss slices with chimichurri. Serve immediately.

This Recipe Is

• Low Calorie
• Low Carbohydrate
• Low Cholesterol

Thank You For: Kimberly Hasselbrink, Health Magazine