beet chimichurri

By vanessa green
July 25, 2014
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Author Notes: Velvet colored, sweet tasting chimichurrivanessa green

Serves: many

  • 1 beet, peeled and grated
  • 1 cup Italian parsley
  • 3 cloves garlic, peeled
  • 1 teaspoon oregano, dried
  • 1/2 teaspoon chili
  • 1/2 teaspoon sea salt
  • 1 cup extra virgin olive oil
  1. Add all ingredients to food processor, whizz and serve. Great with steak, or just as a dip

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