When sliced crosswise, Chioggia beets have a stunning red-and-white bull's-eye pattern. Compared with common red beets, chioggias don't bleed much color, so they're ideal for mixing in salads. Choose small beets if you're planning to eat them raw--they're more tender. Larger ones will be paler and a bit woody, so save them for roasting or boiling. Use a mandoline or vegetable peeler for paper-thin, even slices.

Adeena Sussman
This Story Originally Appeared On sunset.com

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Credit: Annabelle Breakey; Styling: Robyn Valarik

Recipe Summary

total:
40 mins
Yield:
Serves 6 to 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together lemon juice, oil, salt, and pepper in a large bowl. Add beets and toss to coat evenly. Sprinkle with remaining ingredients.

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Nutrition Facts

174 calories; calories from fat 74%; protein 4.1g; fat 14g; saturated fat 2.9g; carbohydrates 8.2g; fiber 2.4g; sodium 433mg; cholesterol 13mg.
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