Roasted Chiogga Beets with Sweet Orange Glaze

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Roasted Chiogga Beets with Sweet Orange Glaze recipe by Barefeet In The Kitchen

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 1/2 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 1/2 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.

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Roasted Chiogga Beets with Sweet Orange Glaze

Recipe adapted from and with thanks to Everyday Food
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Ingredients 

  • 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

Instructions

  • 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!
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Big Dude says

    I can eat beets but that's about all. Bev likes them and decided a few years ago that roasting with the skins on (then peeling) verses boiling is the way to go. I've grown this variety a few times and was disappointed they didn't hold their color when cooked. It sure is unusual for your kids to like them even though you don't serve them. If they like pickled beets, you could do that with your next batch as it is very simple and I can send you the how-to info,

    • Mary says

      I'd appreciate that, Larry! My boys go crazy for pickled beets. I have exactly ZERO clue why, but they sure do love them. My sister makes them every year and I keep saying I'm going to try doing that.

      Thanks for the tip on roasting and then peeling. I'll try that next time.

  2. Anna @ hiddenponies says

    "least horrible beets" – love it 🙂 I've never heard of these beets, I'll have to keep an eye out for them! I grew up with horrible pickled beets but recently tried roasted beets and liked them much better 🙂

  3. Monet says

    Wow! These look amazing! I have to admit…I've always been a bit scared of beets. But I think my fear is unfounded! Thanks for sharing with me…and thank you for your kind words! I hope you are having a happy and relaxing Saturday.

  4. Becki's Whole Life says

    I like beets – although I'm not sure why because I do think they taste kind of like dirt…is that weird? My Ella goes back and forth on her liking of them, but Taylor wouldn't touch them with a ten foot pole. I hate to admit this, but I love the sliced canned beats with a little olive oil, vinegar, sugar and slice onion. That is honestly the only way I eat them. However these look yummy and I like the idea of a sweet orange glaze.

  5. A Walk to Serenity says

    Hmmm I may have to try this when we get our beets. I have this type in seed and remember harvesting a few but I only use the greens and gave the beets away.

    I wonder if these would be good for juicing? I can handle them that way because when making a pitcher for all of us it only uses one beet. Maybe since the taste is more mild I could use more……going to try this spring!!

  6. Chris says

    Ha ha ha, yeah, I'm a beet hater too. LMAO over the "least horrible" comment, high praise from your husband. The color was very cool though. Alexis likes pickled beets. Ick.