Herb Drizzle with Roasted Beets

Honestly this herb drizzle would add a hit of fresh, herby goodness to any vegetable or protein. It would even be delicious as a dip with a fresh baguette.

• ½ tsp. kosher salt
• ¼ tsp. black pepper
• pinch of red pepper flakes
• pinch of sumac
• ¼ c. olive oil
• 2 tbsp. red wine vinegar
• ½ c. fresh parsley
• 1 tbsp. fresh oregano
• 1 small shallot

In a food processor, add all the ingredients together and process to combine.

This is best served day of, but it will keep in the fridge for up to a week. Bring it up to room temperature before serving, so the olive oil is back to a liquid.

To roast the beets

Preheat the oven to 375°F. Set a sheet pan aside. 

• 10–12 small–medium Golden beets

Trim the ends off, vegetable peel the skins off. Toss the prepared beets in olive oil and wrap three to four at a time in a tinfoil packet. Back for one hour, or until you can easily pierce the beet with a sharp knife. 

Let them cool slightly and then slice.

Drizzle the beets with the herb sauce and any additional protein you might want to add. Dig in and enjoy!