Sprout & Pea

Grow­ing up in Miami, I was exposed the the deli­cious world of chimichurri at a young age. It was often on the menu when my par­ents and I would go out to eat and my mom would occa­sion­ally top off her deli­cious grilled skirt steak with it. The sweet­ness of the skirt steak always bal­anced out so nicely with this tangy, refresh­ing herb sauce.

Liv­ing in New York for ten years, I had long for­got­ten about chimichurri, until recently when I stum­bled upon it while perus­ing a menu online. So when I came home the other night and found myself star­ing at the abun­dance of pota­toes from my CSA in a bowl on my kitchen counter, chimichurri popped into my head. I thought that sweet pota­toes and chimichurri would be the per­fect veg­e­tar­ian ver­sion of my mom’s sweet skirt steak with chimichurri. Unfor­tu­nately I only had an abun­dance of white and pur­ple pota­toes but I did also have some yel­low beets. So I decided to whip up some chimichurri sauce and roast all three in the sauce. The fla­vor was exactly how I remem­bered it. Being the Greek yogurt fanatic that I am, I also decided to blend some of the left­over sauce with some Greek yogurt to make a creamy top­ping. All of it merged together really nicely and that night I enjoyed my first night in in a long time, topped off with a movie and a deli­cious healthy meal.

small pur­ple pota­toes
1 medium white potato
2 small yel­low beets
Cut pota­toes and beets all into small cubes

Chimichurri sauce adapted from Bon Appetit:
1/​2 cup red wine vine­gar
1 tea­spoon kosher salt plus more
3–4 gar­lic cloves
1/​4 medium white onion
1 Fresno chile or red jalapeño
2 cups minced fresh cilantro
1 cup minced fresh flat-​​leaf pars­ley
3/​4 cup extra-​​virgin olive oil

Com­bine all ingre­di­ents in food proces­sor and blend until pureed

Chimichurri Yogurt Sauce:
1/​2 cup red wine vine­gar
1 tea­spoon kosher salt plus more
3–4 gar­lic cloves
1/​4 medium white onion
1 Fresno chile or red jalapeño
2 cups minced fresh cilantro
1 cup minced fresh flat-​​leaf pars­ley
3/​4 cup extra-​​virgin olive oil
3/​4 cup Greek yogurt

Com­bine all ingre­di­ents in food proces­sor and blend until pureed. Set aside in refrigerator.

Com­bined pota­toes and beets in a pyrex dish with the chimichurri sauce and roast in the oven for 40 min­utes at 400 degrees. When fin­ished roast­ing, remove pota­toes and beets from oven and plate. Driz­zle yogurt sauce on top.