Chicken Free Red Chimichurri
This vibrant sauce is a fresh, herbaceous condiment that earns its striking color from a surprising source — finely grated cooked beet woven right into the base alongside flat-leaf parsley and oregano. The result is a deep ruby chimichurri that looks dramatic on the plate and tastes even better than it looks. Apple cider vinegar and a slow pour of extra-virgin olive oil bring everything into a silky, cohesive sauce with just the right amount of tang, while ground ginger adds a subtle warmth that sets this version apart from the classic. A squeeze of lemon juice at the end is optional but brightens the whole thing beautifully. Since every ingredient here is plant-based and straightforward, there is zero guesswork about what is in your sauce — no hidden proteins, no processed additives, just real food. Letting it rest for at least 30 minutes before serving is the move that takes it from good to genuinely great, giving the herbs time to soften and the flavors to fully come together. Spoon it over grilled vegetables, roasted potatoes, crusty bread, or anywhere you want a bold, garden-fresh punch of flavor.
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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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