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.


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.