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Raw Pickled Chioggia Beets

    raw pickled chioggia beets

    Few raw vegetables are as beautiful as the chioggia beet. Not only are these root vegetables gorgeous but they are often a bit sweeter than your regular purple beet. Keep your eye out for them at your farmer’s market this Summer. Chioggia beets contain numerous health benefits but here are a few reasons to buy them today:

    Why are chioggia beets good for you?

    Rich in folic acid.

    Loaded in fiber.

    High in potassium.

    Excellent source of betacyanin, a powerful antioxidant that provides the bright red color

    Good source of iron.

    Don’t like turning the oven on in the warm weather? Me neither. Instead, a local farmer at the Fulton Street Farmer’s Market suggested one of her favorite ways to prepare chioggia beets: pickled quickly with lemon juice and olive oil. She had me at lemon juice.

    Your fork is waiting.

    raw pickled chioggia beets

    Raw Pickled Chioggia Beets

    4.22 stars average
    These root vegetables are gorgeous but they are often a bit sweeter than you regular purple beet.
    PREP: 15 mins
    TOTAL: 15 mins
    Servings: 2



    • Thinly slice washed and stemmed chioggia beets with mandolin or knife.
    • Place in a bowl and drizzle with olive oil, lemon juice, salt and pepper.
    • Let sit for 10-15 minutes and enjoy.


    Calories: 58kcalCarbohydrates: 8.8gProtein: 1.4gFat: 2.4gSaturated Fat: 0.3gCholesterol: 0mgSodium: 64mgFiber: 2.3g

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    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

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