Low Sugar Red Chimichurri
This vibrant sauce brings a gorgeous ruby hue to the table without a single drop of added sweetener — the color and subtle earthiness come entirely from finely grated cooked beet. Fresh flat-leaf parsley and oregano form the herbaceous backbone, while garlic, apple cider vinegar, and a touch of ground ginger give it a bright, layered kick that store-bought condiments rarely match. Extra-virgin olive oil is whisked in slowly to bring everything together into a silky, cohesive sauce that clings beautifully to whatever you drizzle it over. A squeeze of lemon juice at the end is optional but lifts the whole thing if you want a little extra citrus pop. The hardest part is waiting the 30 minutes for the herbs to soften and the flavors to meld — but that rest time makes a real difference. Spoon it over grilled steak, roasted vegetables, or crusty bread and you'll wonder why you ever reached for a bottle.
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Learn more →Ingredients
8 servings
- 1 cup fresh flat-leaf parsley, finely chopped
- 2 tbsp fresh oregano leaves, finely chopped
- 3 cloves garlic, minced
- 2 tbsp cooked beet, finely grated
- 3 tbsp apple cider vinegar
- ½ cup extra-virgin olive oil
- ½ tsp fine sea salt
- ¼ tsp ground ginger
- 1 tbsp fresh lemon juice (optional)
Instructions
- 1
Combine the parsley, oregano, garlic, and grated beet in a small mixing bowl and stir together until evenly mixed.
- 2
Add the apple cider vinegar, salt, and ground ginger to the herb mixture and stir to combine.
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