Roasted beets are one of my favorite vegetables but I usually stick with red or golden varieties. I’d never even heard of a Chioggia beet until I came across a pile of them at the farmers market. With its red and white striped flesh, this beet will fit right in on the holiday table.
This pretty little beet is named after the town it hails from: Chioggia, a coastal village near Venice, Italy. Chioggias have a sweeter taste than other beets, so if you’re on the fence about this root veggie, the Chioggia might be just the beet for you—especially since betacyanin, which gives the beet its beautiful color, is a powerful antioxidant. Beets are also loaded with fiber, potassium, iron and folic acid and make a delicious addition to salad. I like to roast them and serve them in an arugula salad like the one below. (Note: the Chioggia’s stripes will fade a bit once cooked.) It’s such a simple prep and sure to be a crowd pleaser!
Chioggia beet salad with arugula and parmigiano
- 3-4 small Chioggia beets
- 1 bunch arugula
- Shaved parmigiano
- Olive oil
- Good quality balsamic vinegar
Preheat your oven to 450 degrees. Wash the beets, pat them dry and wrap them in a foil packet. (Click here for instructions on how to do this.) Roast them for one hour or until the beets are fork tender. When they are cool enough to handle, gently peel the beets and thinly slice them. Combine the arugula and beets in a bowl and top with shaved parmigiano. Add olive oil and a swirl of balsamic vinegar to taste. Serve immediately.
Get more tips and recipes for seasonal eats atMade By Michelle.
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