Monday, August 8, 2011

Chioggia Beet Salad

I had an e-mail from my favorite farmers' market farmer.  "I have chioggia beets.  If you want some, I'll bring them to Saturday's market."   Yes, indeed!  Two or three pounds if you please.  We are beet eaters.  We like them pickled, roasted, souped (that must be a word since spellcheck didn't reach out and smack my hand) and made into salads.  I especially like the candy-striped appearance of chioggias.  However, the beets I brought home from market were peach and cream striped.  I've never seen this color and didn't have any luck checking them out on the internet.  If any of you have come across them, perhaps by another name, please let me know.  Since I roast them whole and unpeeled, I didn't think to cut a raw one in half to photograph.  It was pretty much the color you see here.  After roasting them and slipping the peels off, there was no skin discoloration--very nice!  The taste was pretty much the same as the familiar red beet.




Chioggia Beet Salad

2-3 bunches of chioggia beets (or any beet)

Cut the greens off, leaving about an inch attached to the beet.  Do not cut off the root end as this tends to make the beets "bleed" a lot of their juice out.  Scrub the beets and wrap in aluminum foil.  Roast in a 400 degree oven for about 40 minutes.  If the beets are large, it may take a little longer.

When cool enough to handle, slip the peel off, cut into wedges and place in a large bowl.

Dressing:

1/4 cup white balsamic vinegar
3 Tbsp honey
1/4 cup freshly squeezed orange juice
1 Tbsp grated orange zest
1/2 cup vegetable oil 

Whisk all ingredients together and pour about half over the still warm beets.  Marinate in the refrigerator for at least an hour to overnight.

When ready to serve, add orange segments and feta cheese to taste.  

ENJOY!


24 comments:

  1. Orange does sound like it would go with beets very well! They are pretty:@)

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  2. Wow, a farmer that emails you about his produce. How cool is that. And I've never heard of these beets before but I don't look into beets as they are my least favorite vegetable. Isn't that funny, yet someone like you just loves them. I didn't know they "came" in other colors.

    Maybe if I had them the way YOU prepare them I might enjoy them. I just shudder thinking of having to eat them as a kid and I may not have had them since. :-)

    I liked your coffee post. :-)

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  3. so interesting and different and yet beautiful and mouth watering. I would love to try this- i just need you to come and handle the beets for me. I hate dealing with them but I love to eat them:)

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  4. We love beets! I love to gather a variety and roast with just a little olive oil. I do peel mine prior to roasting. Love those colors!

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  5. news to me, never seen them or heard of them, and that means never tasted them. they sure do not LOOK like beets

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  6. Yum, I love beets and the way you prepare them. I bought golden beets last weekend and we enjoyed them all week. My vinaigrette is very similar to yours. So delicious!

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  7. I've never seen this kind of beet before but a beet by any other name would still taste wonderful. How nice that the farmer emails you!

    I need to try this salad!

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  8. Interesting! Such nice colors!!

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  9. I love beets too! This looks like a great recipe I have to try and just in time for the rest of summer.

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  10. I've never seen these beets. The cold salad sounds wonderful!

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  11. I have been looking all over for these as well as golden beets. For some reason I don't think they make up here. Wish I had a farmer like that. Your salad sounds wonderful.
    Rita

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  12. Those are beautiful! Such a fun little beety surprise. You're lucky your farmer has you in mind :) Great salad!

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  13. You're lucky to have a friendly farmer at the farmer's market! Those beets are lovely. And since I'm the only person in my house that will eat them, I don't even have to share. :)

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  14. I know beets are a love them or hate them vegetable-I love them! I think it so very cool that the farmer reached out to you to let you know that your favorite root veggie was available. Love it.

    Velva

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  15. Beautiful salad, Bonnie... I will eat pickled beets sometimes when we go to the KFC and eat at their buffet... Believe it or not, their buffet has pickled beets.. They also have delicious cooked cabbage and turnip greens... I can actually eat quite healthy at our Colonel... Surprised???
    Hugs,
    Betsy

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  16. Those are beautiful! Sometimes I will use golden beats, but I haven't seen these guys before.

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  17. I just love these beets, no red hands and they seem to take less time to cook as well.

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  18. I'm not the biggest beet lover but I wish I were because they always look so pretty!

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  19. This is very pretty, and I had no idea there are different kinds of beets?? Well, I can't resist it, of course I have to say that this post cannot be beet!! So sorry....

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  20. Only time I have eaten a beet was right out of the can. You make me want to head out to the farmers market for some fresh ones and try my hand at these.

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  21. Roasted beets are one of summer's best treats. I've never tried the candy cane striped ones. I certainly want to try this recipe someday.

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  22. Bonnie this is a lovely salad!! gloria

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  23. Beets are delicious, and so good for you, too! Thank you for a great post, Bonnie.

    Ben
    http://kissthecook-ben.blogspot.com/

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  24. You can tell who the regulars are at the farmers' market! LOL! I have never had a chioggia beet, but I've never met a beet I didn't like!! And, this recipe sounds delicious... I'll have to settle for our regular beets. I'm sure it will be delicious anyway! blessings ~ Tanna

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