chioggia beets

I see these things in cookbooks and magazines, but until a month ago, had never seen them to purchase. If your only concept of beets is the purple hell stains-everything-it-touches variety, then you should rethink them. We’ve done posts on beets in the past during the lent season of vegetarianism. While the chioggia variety doesn’t do much different in terms of flavor, it’s the aesthetic that make them so unique.

In our case, we cooked them sous vide at 85C for about an hour, sliced, and served alongside golden beets (our faves) with balsamic vinaigrette, bacon chips, and Stilton blue cheese. A little greenery might have been nice but they were just fine.


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