17 hours ago
Tuesday, June 14, 2011
These beets are special. They are called Chioggia, or Candy Striped Beets, and are very showy.
They are the prettiest of the lowly beet clan, however they are more show than flavor.
They are the least sweet of the beet family. I like to mix them with red and yellow when I can find them.
When I see them, I can't pass them up. I roast them and serve them with a nice arugula salad topped with feta or goat cheese.
Stop showing off.
Roasted Chioggia Beet Salad w/ Feta:
4 candy stripe beets (chioggia), trimmed of greens, leaving about 2" of stems intact.
olive oil & Kosher salt
Wrap up the beets in a foil package and drizzle w/ olive oil and sprinkle w/ kosher salt.
Roast for 60 minutes in a 400F oven. When the beets have cooled, rub the skins off and refrigerate until ready to use.
For the Salad:
1 bag of washed arugula leaves
1/4 cup of feta or goat cheese
2 tbsp cider vinegar
7 tbsp olive oil
1 small shallot, minced
Quarter or slice the beets and arrange them around baby arugula. Drizzle the dressing on top and sprinkle on some feta cheese.