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.

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Raw Pickled Chioggia Beets

Prep Time

15 mins

Total Time

15 mins

 

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

Servings: 2

Calories: 58 kcal

Author: Liz DellaCroce

Ingredients

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

US Measurements - Convert to Metric

Instructions

1. Thinly slice washed and stemmed chioggia beets with mandolin or knife.
2. Place in a bowl and drizzle with olive oil, lemon juice, salt and pepper.
3. 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.