Turn those beet and carrot tops into a punchy chimichurri. Freeze any leftovers or use as a delicious marinade.
Roasted Pork and Chimichurri
Yields: 6-8 servings
Ingredients
- 3 teaspoons kosher salt, divided
- 2½ teaspoons ground black pepper, divided
- 2 teaspoons smoked paprika
- Zest of 2 large limes
- 1 (2½-pound) boneless pork shoulder
- 4 tablespoons vegetable oil
- ¼ cup bourbon
- 1 bunch red or golden beets with tops, trimmed, scrubbed, and quartered
- 1 tablespoon brown sugar, divided
- 1 bunch medium carrots with tops, trimmed, scrubbed, and halved
- 4 shallots, quartered
- Veggie Top Chimichurri, to serve (recipe follows)
- Garnish: cilantro leaves
Instructions
- Preheat oven to 325°.
- In a small bowl, stir together 2 teaspoons salt, 2 teaspoons pepper, smoked paprika, and lime zest. Rub salt mixture all over pork. Let stand for 10 minutes.
- In a medium Dutch oven, heat 2 tablespoons oil over medium-high heat. Add pork; cook until browned on all sides, about 2 minutes per side. Remove pork from pan. To pan, add bourbon, scraping browned bits from bottom of pan. Remove from heat. Return pork to pan.
- In a large bowl, toss beets with 1 tablespoon oil, brown sugar, and ½ teaspoon salt. Place beet mixture around pork in pan. Cover with lid.
- Bake for 1 hour.
- In same bowl, toss together carrots, shallots, remaining 1 tablespoon oil, remaining ½ teaspoon salt, and remaining ½ teaspoon pepper. Carefully arrange carrot mixture over beets in skillet.
- Continue baking, uncovered, until pork is fork-tender, 1 hour and 15 minutes more. Let rest for 15 minutes. Serve with Veggie Top Chimichurri.
Veggie Top Chimichurri
Yields: About 4 cups
Ingredients
- 1 bunch cilantro, roughly chopped
- 1 bunch beet greens (about 4 beets), roughly chopped
- 1 bunch carrot tops (about 8 carrots), roughly chopped
- 1 shallot, quartered
- 1 Fresno chile, seeded and roughly chopped
- 6 garlic cloves
- 2 teaspoons dried oregano
- 1¼ cups red wine vinegar
- Juice of 2 large limes 1½ teaspoons kosher salt
- 1 cup extra-virgin olive oil
Instructions
- In the work bowl of a food processor, combine cilantro, beet greens, carrot tops, shallot, chile, garlic, and oregano. Pulse until mixture is finely chopped, scraping sides of bowl as needed. (Work in batches, if needed).
- Transfer veggie mixture to a large bowl. Using a fork, stir in vinegar, lime juice, and salt. Slowly stir in oil. Cover and let stand for 2 hours. Refrigerate in an airtight container for up to 1 week.
I love this zero waste with Beet greens -they aren’t my favorite vegetable yet I know they’re full of good vitamins-so I love this way to incorporate them into the dinner. This looks like the perfect fall dish!