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.
To make Baby Chioggia Beets with Citrus Glaze:
- About 4 Baby Chioggia Beets per Person
- 2 Tablespoons Organic Butter from Grassfed Cows or Coconut Oil (see sources)
- 1 Organic Orange
Instructions:
- Cut the tops of the beets and peel them.
- Chop the beets into ½-inch dice.
- Boil beets until tender, but not soft.
- Heat butter or coconut oil in pan over medium heat.
- When the fat is melted, add the beets in the butter or coconut oil until they’re well-coated.
- Halve the orange, piercing its flesh and squeeze the juice out into the pan.
- Continue to cook until the juice becomes syrupy.
- Serve warm.
Oh, those are the cutest beets! I’m a real dark beet lover but I wanna break into the alternate beet world. I saw yellow ones on Iron Chef and I want those too!
Am, I like dark beet too and I thought such beeks are not tasty. It looks very good. Thanks for healthy idea