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 you 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:

-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

These root vegetables are gorgeous but they are often a bit sweeter than you regular purple beet.

4 from 3 votes

Print Pin Rate

Course: Sides

Cuisine: American

Keyword: beets

Prep Time: 15 minutes

Total Time: 15 minutes

Servings: 2

Calories: 58kcal

Author: Liz DellaCroce

Ingredients

• 2 chioggia beets
• 1/2 Juice of a lemon
• 1 tsp olive oil
• Salt and pepper to taste

Instructions

• 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.

Nutrition Facts

Raw Pickled Chioggia Beets

Amount Per Serving

Calories 58 Calories from Fat 22

% Daily Value*

Total Fat 2.4g 4%

Saturated Fat 0.3g 2%

Cholesterol 0mg 0%

Sodium 64mg 3%

Total Carbohydrates 8.8g 3%

Dietary Fiber 2.3g 9%

Protein 1.4g 3%

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?Mention @thelemonbowl