Gut Friendly Red Chimichurri
This vibrant sauce brings together fresh parsley, oregano, and garlic with the earthy sweetness of grated beet, creating a chimichurri that's as beautiful to look at as it is to eat. The deep ruby color comes entirely from whole-food ingredients — no artificial dyes, no mystery additives, just real produce doing what it does best. Apple cider vinegar adds a gentle tang that also happens to support a happy gut, while extra-virgin olive oil brings everything together into a silky, herb-packed drizzle. Ground ginger adds a subtle warmth that makes this version feel a little more complex than your standard green chimichurri. The resting step is key — giving the herbs time to soften and the flavors to meld means every spoonful tastes more cohesive and deeply seasoned. Spoon it over grilled proteins, roasted vegetables, or grain bowls, and it instantly elevates whatever it touches. It's the kind of condiment you'll want to keep in the fridge all week.
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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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