< Return to Seasonal Recipes

Steamed Beets with Chimichurri Sauce


1 pound beets, peeled and diced into ½-inch cubes
1 cup firmly packed fresh parsley leaves, trimmed off on thick stems
2 tablespoons fresh oregano leaves
4 large garlic cloves
½ teaspoon salt
1/8 teaspoon black pepper
¼ teaspoon red pepper flakes
2 tablespoons red wine vinegar
1/3 cup olive oil


  1. Fill the bottom of the steamer with 2 inches of water and bring to a rapid boil. Add beets, cover, and steam for 15 minutes. Beets are cooked when you can easily insert a fork.
  2. While beets are steaming make chimichurri sauce. Finely chop the parsley, oregano and garlic and place in a small bowl. Stir in the remaining ingredients.
  3. Drain beets and allow to cool slightly. Transfer to a platter and drizzle with sauce. Serve warm or room temperature.