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chimichurri sauce

Upcycled Beet Greens Chimichurri

Chef Scott Gilbert's Upcycled Beet Greens Chimichurri transforms overlooked beet greens into a vibrant, flavorful sauce. This sustainable twist on classic Chimichurri complements a variety of dishes, from grilled meats to grains and vegetables. It's rich color and earthy taste make this recipe a delightful exploration of upcycling in contemporary culinary practices.

Made with

  • True Foundations® Liquid Vegetable Stock Concentrate

Chef's Tip

  • The purple of the beet leaves results in a very appealing colorful version of the traditional Parsley Chimichurri.
  • This is a naturally vegan recipe that is ideal for grilled meats, seafood as well as a colorful finishing drizzle for warm and cold grains, pasta, vegetables and salads.
  • Other great versions: Substitute Beet Greens with Swiss Chard Leaves, Turnip Greens or Spinach.

What You'll Need

Yield: 1.5 cups

QUANTITY INGREDIENTS
4 ea Garlic, cloves, peeled 
1 Cup  Beet Greens, firmly packed, chopped 
½ cup Extra Virgin Olive Oil
2 Tbsp Red Wine Vinegar
1 tsp True Foundations® Vegetable Liquid Stock Concentrate
¼ tsp Fresh Ground Black Pepper
¼ tsp Crushed Red Pepper Flakes

Preparation

  1. Using a food processor, add the garlic and pulse 3-4 times until it's roughly chopped.
  2. Add the beet greens and process again until it's roughly chopped.
  3. With the motor running, add the oil, vinegar, Liquid Stock Concentrate, pepper and crushed red pepper flakes.
  4. Process until the mixture is smooth, adding more oil to thin, as necessary.
  5. Taste for seasonings and adjust as needed.