Chioggia beets have pink skin, and when you slice into them, you’re pleasantly greeted by vibrant stripes that look like a candy cane. This is exactly why the vibrant root is nicknamed the candy stripe beet.
Both Chioggia beets and golden beets are sweeter than red beets. For this reason, slicing them thinly and leaving them raw makes for a snappy and incredibly nutritious snack. Lately I’ve been enjoying super raw superfood salads. Because beets are full of B vitamins, minerals, and antioxidants, I always feel like a tricked-out grown up when I eat me some raw beets.
I used my trusty mandolin slicer to do all the dirty work because let’s face it: my motor skills are not fine-tuned enough to thinly slice anything using a knife. 
If you’re looking for a pretty and healthy appetizer, you’ve got one right here! In the event you spot a Chioggia beet at the grocery store or a two-headed komodo dragon window shopping on the streets of San Francisco, trust yourself to make good decisions.
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Chioggia Beet Salad with Parsley Pesto and Goat Cheese
- Total Time: 20 minutes
- Yield: Serves 2
- Diet: Omnivore, Vegetarian
Description
Striped Chioggia beets shine in this vibrant salad. Parsley pesto and goat cheese add a tangy twist, perfect for a light lunch or side.
Ingredients
- 1 bunch parsley (approx. 1 bunch) parsley
- 1/2 cup raw cashews
- 1/3 cup parmesan cheese
- 3 tbsp lemon juice
- 2 cloves garlic
- 2/3 cup olive oil
- Salt
- 1 medium chioggia beet
- 1 medium golden beet
- 2 oz (57 g) goat cheese
- 2 tbsp raw cashews
- Parsley pesto
Instructions
For the Pesto
- Combine all ingredients except oil and salt in a food processor. Process while slowly pouring in the oil through the feed tube until desired consistency is reached. Stop to scrape down the sides as needed. Season with salt.
For the Salad
- Prepare the parsley pesto.
- Wash and peel the beets.
- Thinly slice the beets using a mandolin slicer and arrange them on a plate.
- Sprinkle with goat cheese and cashew pieces. Drizzle with parsley pesto.
- Serve.
Notes
- For the best flavor, roast the beets before slicing to enhance their sweetness.
- If you don’t have a mandolin, use a very sharp knife to thinly slice the beets for even cooking and a more elegant presentation.
- To make this a complete meal, add cooked quinoa or farro to the salad for extra protein and fiber.
- Prep Time: 20 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5
- Sodium: 200
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 5
- Protein: 10
- Cholesterol: 10
Frequently Asked Questions
What is a Chioggia beet and how is it different from a regular red beet?
Chioggia beets are an Italian variety with distinctive red and white concentric rings inside. They have a milder, slightly sweeter flavor than dark red beets and bleed much less, which keeps the salad looking clean.
Should I roast or serve the beets raw in this salad?
Chioggia beets can go either way. Roasting brings out their sweetness, while thinly sliced raw beets have a pleasant crunch. If serving raw, use a mandoline for even, paper-thin slices.
Can I substitute a different cheese if I do not have goat cheese?
Feta is the closest swap, offering a similar tangy, crumbly quality. Fresh ricotta works too for a milder, creamier result that still contrasts well with the parsley pesto.
