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

Course: Sides

Cuisine: American

Keyword: chioggia beats, pickled beets

Prep Time: 15 minutes

Total Time: 15 minutes

Servings: 2

Calories: 58kcal

Author: Liz Della Croce

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

Questions / Comments?

Print Recipe

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 Information:

Calories: 58kcal | Carbohydrates: 8.8g | Protein: 1.4g | Fat: 2.4g | Saturated Fat: 0.3g | Cholesterol: 0mg | Sodium: 64mg | Fiber: 2.3g

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