Friday, June 11, 2010

Chioggia Beets and Greens

This is the coolest looking veggie.  Another new find from my CSA basket. :)


According to Vancouver Seed Bank, "Chioggia beet seeds are a striking Italian HERITAGE variety with light-red, smooth round roots and bright pink and white alternating rings inside. These sweet beets are about 5cm (2") in diameter with mild green leaves and pale red stems. We don't recommend it for pickling as it becomes very pale in the jar. Interestingly, each red ring in the cross section of these beets represents one lunar month of growth. Matures in 65 days."

This pic is taken from Vancouver Seed Bank to show you the color of the beets and greens as I didn't take pics of those. The beets are a lighter red and not the deep red color characteristic of "regular" beets. 

My boys and I really love beets because they're so sweet and delicious. We eat them warm as a side with meals or even cold as a snack when we have leftovers. I prep a good-sized portion to keep in the fridge to have on hand for hungry moments after school. 

Beets in the raw and whole beets without their skin.
These Chioggia beets don't "bleed" when you cut them up. Mess free. Can't complain about that!

Steamed beets lose their neat rings but the flavor's still there. YUM.

Chioggia Beets

Yield: 4-6 servings

  • 2 bunches Chioggia beets
  • Chioggia beet greens (set aside for another dish)
  • 1/4 c water (more or less depending on amounts of beets prepared)
  1. Wash, peel and cut up beets.
  2. Trim beet greens from stems. Reserve greens, wash and set aside. 
  3. Spray large skillet with a little olive oil and heat over med heat.
  4. Add beets and water. Steam till beets are cooked through. Add more water if necessary.
  5. Eat plain, with salt and pepper or a drizzle of honey. ENJOY!

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