Baby Chioggia Beets with Citrus Glaze

The chioggia beet is an Italian heirloom variety noted for its white flesh and lovely red rings. It’s a pretty beet. Beets have a bad rap, and they’re terribly loathed among vegetables. Poor things. They’re lovely, really. If you don’t like beets or if you are loathe to try them, the chioggia beet is a good option for you as they’re milder in flavor than their huge blood-colored cousins. At any rate, you really ought to eat beets: they’re full of betacyanin which fights cancer according to some studies.

baby chioggia beets with citrus glaze

By Jenny Published: November 24, 2007

    The chioggia beet is an Italian heirloom variety noted for its white flesh and lovely red rings. It's a pretty beet. Beets have a bad …

    Ingredients

    • About 4 Baby Chioggia Beets per Person
    • 2 Tablespoons Organic Butter from Grassfed Cows or Coconut Oil
    • 1 Organic Orange

    Instructions

    1. Cut the tops of the beets and peel them.
    2. Chop the beets into ½-inch dice.
    3. Boil beets until tender, but not soft.
    4. Heat butter or coconut oil in pan over medium heat.
    5. When the fat is melted, add the beets in the butter or coconut oil until they’re well-coated.
    6. Halve the orange, piercing its flesh and squeeze the juice out into the pan.
    7. Continue to cook until the juice becomes syrupy.
    8. Serve warm.