A quick and healthy side dish with beautifully striped beets, a vibrant pesto, and a sprinkling of goat cheese. Enjoy the sweeter chioggia beets raw on a warm day.
By Julia Mueller
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.Print
As a fitness and nutrition enthusiast, Julia writes a food blog called The Roasted Root, where she share recipes that are mostly vegetable and meat based along with stories of her travels and day-to-day activities. Julia loves enjoying fresh home cooked meals with her friends and family, and the process of developing recipes, photographing, and sharing them.