Have you ever seen a chioggia beet? On the outside they look very similar to the standard beet (see 2nd from the left below). Their skin is a paler red and on the inside they are gorgeous and remind me of something from Tim Burton’s Alice in Wonderland.
I did not get a chance to photograph this luscious beet, but thankfully I was able to snag a beautiful one through popartichoke on flickr!
Amazing, right? I got a couple of these babies at the PSU Farmer’s Market and had no idea what I was buying. Just thought, ‘Oh a different type of beet.’ That is how one should always buy produce with wonder and abandon! Then whip them up into a tasty dish that delights your palate.
Here’s what I came up with last night.
Pretty in Beets
A quick and easy salad, perfect for two.
- 2 chioggia beets, peeled & shredded
- 2 large carrots, peeled & shredded
- 1/2 red onion, diced
- 1 1/2 tablespoons extra virgin olive oil
- 1/4 cup apple cider vinegar (or lemon juice)
- 3 tablespoons agave or natural sweetener of your choice
- generous pinch of sea salt
- ground black pepper to taste
- cayenne pepper to taste
- Quick note. You could definitely use the food processor fitted with the shredding blade if you have one. I used just an extra coarse grater, sometimes called a micro plane (provides a good but short arm workout too) over a large bowl.
- Once ingredients are shredded, add remaining and toss well to mix. Let sit for 20-30 minutes to allow flavors to marinate.
This salad was Jeremy approved. In case you haven’t read, my husband is not such a fan of beets. Any time I’ve juiced even a quarter of a beet he can tell and is politely disgusted.
There is progress to report, so far Jeremy has liked Golden Beet Ravioli, Beet Cheesecake, and now this! A few more beet recipes and I’ll consider him a beet lover – of all kinds.
What is your favorite John Hughes’ movie? Mine, Ferris Bueller’s Day Off. Did you know he also did Home Alone?