Chioggia Beet Salad
Photo by FamilyStyleFood
CHIOGGIA, THE DROP-DEAD GORGEOUS BEET
Chiogga beets are an heirloom variety that is native to Chiogga Italy. The nickname, candy-cane stripe beets, comes from their alluring red and white rings. Slice by slice, spiraling into a winter candy-land, Chiogga beets are truly as mesmerizing as they are extraordinary.
Their flavor is remarkably mellow compared to other beet varieties. Chioggia beets can be prepared much like any other beet, but we prefer to eat them raw because they have a sweeter flavor and do not ‘bleed’ like red beets.
We are tickled pink that Chioggas can make their debut in our CSA box this week. Treat yourself to an exquisite salad with the finest ingredients we have to offer: Salanova salad mix, Chiogga beets, and spring onions.
Storage Tips: To store, Remove the tops from the beetroots and store in a vegetable bin. The nutrient-dense green tops are perfect for sautees. To keep them fresh, wrap in a damp towel. They should stay fresh and vital for 2-3 days, and the roots will stay fresh up to 7 days.
Chioggia Beet Salad
Ingredients
Chiogga beets, peeled and sliced thin
1/4 Cup chopped Spring Onion
4 Cups Salad Mix
Crumbled Goat cheese (optional)
2 Tb. Slivered Almonds, or Pistachios
1 Tb. Lemon Juice
1 Tb. White Wine vinegar
2 ts. Honey
1 Tb. Olive Oil
Salt & Pepper to taste
RECIPE
Wisk lemon juice, vinegar, honey, olive oil, salt & pepper.
Shave beets into discs with a mandoline or slice thin with a sharp knife
Place beets in a salad bowl with onions and greens. Toss with the dressing and sprinkle in goat cheese and nuts of your choice.
Enjoy!
Behind the scenes of Spade & Plow’s first harvest of Chioggia Beets and Spring Onions!
