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:
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
Ingredients
- 2 chioggia beets
- ½ Juice of a lemon
- 1 teaspoon 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.
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