WAIT…..if you think you don’t like beets, you haven’t tried Chioggia beets. More sweet and don’t stain your fingers and cutting board the way the red beets will. Keep reading and try these. You will be hooked.
I just HAAAAAAAADDDDDD to share this
SIMPLE, QUICK, AND EASY
recipe with you. I prepped them a few days ago,
then decided on a different plan for dinner and
didn’t roast them.
So last night, they were ready to go.
My husband and I practically ate these off the
baking sheet and they didn’t even make it to the plate!
So what are chioggia beets?
This type of beet is an Italian heirloom variety named after the town that it was first cultivated in, the island fishing village of Chioggia. It is also known as the candy stripe or bullseye beet.
So perfect for this type of year, a festive variety!
Pronounced…………….kee-OH-gee-uh
So what’s involved in roasting these beauties?
PEEL
SLICE
SEASON
ROAST
Now the specifics…………….
Line a sheet pan with foil
Peel the beets and trim both ends
Slice ~ 1/4″ thick or diced all the same size
Drizzle with olive oil, not too much
Season with salt and pepper.
Cover with foil and fold edges together to make a sealed ‘envelope’
Roast at 425 deg F for 25-40 min.
Halfway thru, peel foil back to toss and check for doneness
(look for some carmelization, they are done when fork-tender)
Obviously, or maybe not, you can use this simple method for any type of beet. They make a great appetizer or snack and add color and nutrients to your favorite salad.
EAT!!!!!!
