These Chioggia beets would have to win Most Surprisingly Productive Vegetable Actually Planted for Visual Coolness.
Just picture that engraved on a trophy.
I’ll give you a minute….
So here they are… the award winning Chioggia beets:
From the little research I did… I warned you before about my compulsive researching so the fact that someone would actually research beets shouldn’t surprise you….the pronunciation is KEE- O-JEE-YA.
It is an Italian Heirloom beet whose outstanding characteristic is its red and white rings.
Aren’t those rings just the coolest?
That was my whole reason for planting them.
Whenever I slice one I kind of stand there for a minute and go….”cool”
Seriously.
A beet that looks like a target.
The possibilities are endless.
It turns out that these beets love my garden. They have far surpassed the supposedly “early” beets.
They have a mild, sweet flavor.
They have less red coloring so they don’t have the staining power of the usual beets.
Half the red = half the mess.
In fact, they turn mostly white it you steam of boil them
The tops are much more delicate than other types I have tried… a lot like chard.
On with the yummy recipe:
Roasted Beet Salad With Beet Greens and Feta
8 Tblsp Extra-virgin Olive Oil + a bit for roasting
5 Tblsp Red Wine Vinegar
1 Tblsp minced garlic
6-7 Medium Beets
2 Tblsp chopped drained capers
¾ Cup crumbled Feta Cheese
1 Lg or 2 Med sliced Green Onion
Salt and Pepper
Preheat oven to 375 degrees. Scrub beets. Cut green tops off beets; reserve tops and cut beets in half. Toss in small amount of Olive Oil and sprinkle with salt and pepper.
Arrange beets in single layer in 13x9x2-inch baking dish.
Cut stems off beet greens; discard stems. Wash greens. Chop greens coarsely.
Transfer greens, with some water still clinging to leaves, to large pot. Stir over high heat until just wilted but still bright green, about 4 minutes. Drain greens; squeeze out excess moisture. Cool; chop coarsely.
Transfer greens to medium bowl. Toss with enough dressing to coat. Season to taste with salt and pepper.
While the green are cooking whisk oil, vinegar and garlic in small bowl to blend. Season dressing with salt and pepper.
After about half an hour the beets look like this and are tender.
This is totally my new favorite way to cook beets... although we still like the pickled beets ... and I want to try grilling them... but for today... this is my new favorite way.
Chop Capers and onion and crumble Feta.
Slice beets and then cut crosswise if desired to make bite sized pieces. Transfer to large bowl.
Mix in capers and green onion. and remaining dressing. Add Feta and toss.
Season with salt and pepper.
Hope for leftovers.
I love that this recipe uses the tops and the roots at the same time. These Chioggia tops are way too good to pass up.
Here's a copy of the recipes all in one spot for ya. Enjoy!
Roasted Beet Salad With Beet Greens and Feta
8 Tblsp Extra-virgin Olive Oil + a bit for roasting
5 Tblsp Red Wine Vinegar
1 Tblsp minced garlic
6-7 Medium Beets
2 Tblsp chopped drained capers
¾ Cup crumbled Feta Cheese
1 Lg or 2 Med sliced Green Onion
Salt and Pepper
Preheat oven to 375 degrees. Scrub beets. Cut green tops off beets; reserve tops and cut beets in half. Toss in small amount of Olive Oil and sprinkle with salt and pepper.
Arrange beets in single layer in 13x9x2-inch baking dish. Roast in oven for about ½ hr or until tender.
Cut stems off beet greens; discard stems. Wash greens. Chop greens coarsely. Transfer greens, with some water still clinging to leaves, to large pot. Stir over high heat until just wilted but still bright green, about 4 minutes. Drain greens; squeeze out excess moisture. Cool; chop coarsely.
Whisk oil, vinegar and garlic in small bowl to blend. Season dressing with salt and pepper.
Transfer greens to medium bowl. Toss with enough dressing to coat. Season to taste with salt and pepper.
Slice beets and then cut crosswise if desired to make bite sized pieces. Transfer to large bowl.
Mix in capers and green onion. and remaining dressing. Add Feta and toss.
Season with salt and pepper.
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