Instructions
If you’ve never seen a chioggia beet, you’ve been missing out! Chioggia beets are a beautiful bright red on the outside, but their inside character really steals the show. Once you cut into a chioggia beet, you will be blown away by the pink and white striped swirls that run throughout this beet’s flesh. They tastes just as good as any other beet variety, plus they don’t dye your hands.
Roasted Chioggia Beets
Ingredients:
3 Chioggia beets
olive oil
feta cheese
Instructions:
Preheat oven to 400 degrees F. Line a baking pan with aluminum foil. Cut off beet tops and save beet leaves to use in another recipe. Place beets on lined baking pan, drizzle with olive oil, and fold the aluminum around the beets into everything is covered up into a ball shape. Roast for 20 minutes in the oven. Roast longer if not fork tender. Take the beets out and allow them to cool. Skins should come off if you peel by hand under cold water. Cut into pieces and serve with feta cheese. This also would pair well on top of a bed of arugula or sauteed beet leaves.
