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Thank you, Denise! I had no clue there was more than one kind of beet. Shows you what I know.  |
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| Posts: 8724 | Location: Silicon Valley, CA | Registered: March 17, 2004 |  |
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Catherine, I agree with susan, I love the chioggas, and prepare them the same way I do the red. My FAVORITE thing for them though, is to roast them. Slip them from their skins, and slice. Then I plate them with slices of various citrus (I used orange, blood orange, and grapefruit). Dress with salt, pepper, citrus fruit juice, and a tiny bit of a really good quality evoo. DELICIOUS! 
Blessings,
Lori
Re-committing myself to a healthy lifestyle that will include regular (and increasing) exercise, and following the baby steps rule on food. 6/17/08
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| Posts: 3149 | Location: California | Registered: March 11, 2004 | |
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Cate, I got some at the farmers market last year. They are delicious! A little milder in flavor than their red cousins and easier on your hands stain-wise. As I recall, we roasted them and served them sliced -- no fuss.
As with any beets, separate them from their greens before storing. Otherwise, the greens wilt pretty quickly and you won't be able to use them. And if you've never had beet greens, you should try them. Cook them the same way you would chard or spinach. Yummy.
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