Are these crazy looking beets or what? I wish I’d taken a picture of them raw, when I first cut them. Chiogga beets have bright purple and white stripes throughout them. After roasting them, the purple faded dramatically and this was the final color.
These beets were in my CSA basket this past weekend and I had no idea what to do with them. They are described as, “a sweet and earthy flavor, coupled with visual beauty.”
Do you like beets? Does your family eat them? I’m going to admit that beets are a “least-favorite-food-in-the-world” for both my husband and I. They have never once entered my home before this week.
However, my boys LOVE beets. And I do mean love them. They both pile their plates high with beets every single time we are at a salad bar. Is that crazy or is it just me?
I remembered seeing a roasted beet recipe in the last issue of Everyday Food. I found it and then adapted it to use what I had in the house. The recipe called for 1 ½ pounds of beets. I had about 6 ounces worth of beets all together and there was no way I was buying more just to use what I had.
So, I scaled the recipe to work for me. I’m posting the full recipe here, because 4 very small beets in no way was enough food for my family. I just wanted to try it. If you want to try it, buy the full 1 ½ pounds as written.
Final result? Chiogga Beets turned out to be a great way to introduce beets to my family without the strong taste typically associated with beets. I am a beet hater and I ate mine. My husband said they were the least horrible beets he has ever had. (this is a big accomplishment!)
My children though, they loved these. My oldest son wanted to know exactly what I did to them and if he could please make the recipe again.
Roasted Chiogga Beets with Sweet Orange Glaze
- 1 1/2 lbs beets scrubbed, peeled and cut into 3/4" pieces
- 1-2 teaspoons extra virgin olive oil
- Course sea salt
- Freshly ground black pepper
- 2 tablespoons red wine vinegar
- 1 teaspoon honey
- 1/4 cup freshly squeezed orange juice I used the AZ Sweet Oranges that were also in my CSA basket
- Preheat oven to 425. Toss the beets with the olive and sprinkle generously with salt and pepper. Set them on a large piece of foil on a baking sheet. Fold the sides and ends up and over, crimping them to seal and create a packet for roasting the beets. Roast until the beets are tender when pierced with a fork, about 45 minutes.
- Transfer the cooked beets to a small bowl and set aside. In a small measuring cup, whisk together the vinegar, honey and orange juice. Drizzle over the beets and toss to coat. Enjoy!