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.