Low Iodine Red Chimichurri
Bright, herby, and just a little earthy, this vibrant sauce is the kind of condiment that makes everything it touches taste more alive. Fresh flat-leaf parsley and oregano form the backbone, while finely grated beet gives it that deep, jewel-toned color and a subtle sweetness you won't find in a classic green version. Apple cider vinegar and a generous pour of extra-virgin olive oil pull it all together into something silky and bold. Managing iodine intake often means scrutinizing every bottled sauce and seasoning on the shelf, but this one is built entirely from whole, fresh ingredients with no hidden additives to worry about. The sea salt here is used in a small, controlled amount, so you stay in the driver's seat. A short rest at room temperature is all it takes for the flavors to bloom — and once they do, this sauce is ready to go on grilled meats, roasted vegetables, or anything else that needs a serious flavor upgrade.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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