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Spring chimichurri and beet salad

Spring chimichurri and beet salad

By Sheana Davis, Epicurean Connection

Spring is a great time to cook in Sonoma, although every season is a great time to cook, as we are surrounded by amazing farmers, producers, brewers, and winemakers, and an amazing culinary community.

This month, I have created a Spring Chimichurri recipe for you to prepare at home and enjoy over a selection of spring vegetables and Sonoma County-grown meats, eggs, and poultry and, of course, with cheese! This recipe is fresh and very accommodating to your measurements — if you like more spice, add more chili flakes; if you like more lemon, please do add more in to taste. You can even add a bit of lemon zest and/or try orange juice and zest. This recipe is the base for you to experiment with in your own kitchen.

I love this sauce over a simple scramble of eggs and vegetables, in a chicken salad or sauté, and – my favorite – with a beet salad. Enjoy, and please let me know how you like this Spring Chimichurri and how you served the sauce. The Epicurean Connection, located 19670 8th St. East, in Sonoma, is open from 9 a.m. to noon, Friday and Saturday, and offers a pantry of local products and prepared foods. Cheese classes are offered Thursday, Friday, and Saturday at noon. For more information, visit or call (707) 235-9530.

Spring Chimichurri

1 cup firmly packed fresh flat-leaf parsley leaves 2 tablespoons garlic, minced 2 tablespoons fresh oregano leaves 1/2 cup extra virgin olive oil 2 tablespoons red wine vinegar 1/2 teaspoon sea salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon red pepper flakes *Optional: Add 1/2 cup fresh mint leaves Place ingredients in food processor and blend until coarsely chopped. Taste, adjust seasoning. Serve with roasted beets or grilled chicken, toss with fresh roasted vegetables, or drizzle over scrambled eggs.

Spring Beet Salad

1 pound fresh red beets, tips and ends removed 1/2 cup Spring Chimichurri sauce 1/2 cup green onions, thinly sliced Salt and pepper to taste Boil beets for 20-25 minutes or until tender. Drain and rinse with cold water. Peel beets and slice into cubes. Toss with Spring Chimichurri sauce and green onions. Season with salt and pepper. Serve chilled as a salad or warm as an entree.

*If beets have greens, cut in thick slices and sauté in Spring Chimichurri sauce. Serve with beets.