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