Up until now, you couldn’t pay me to eat a raw beet.
Cooked beets, I love. But to me, raw beets smell like the earth. The earth smells like dirt. So I’ve only assumed that raw beets taste awful, yet I’ve never actually tried them.
Meet Chioggia beet; the hypnotizing, mesmerizing, candy cane beet. It’s an heirloom variety from Chioggia, Italy. Apparently, when you cook them the swirls will blur together. So if you want to maintain its natural beauty, you should try them raw.
Here’s what I did- I made a salad of thinly sliced beets and apples. I added some fresh basil, a handful of mixed salad leaves, and topped it off with a goat cheese dressing.
- 1 bunch of Chioggia beets
- 2 medium size apples
- 1 handful of mixed salad leaves
- ⅓ c. fresh basil
- zest of 1 lime
- ½ c. goat cheese
- 1 tbsp. fresh lime juice
- 2 tbsp. milk
- 1 tbsp. olive oil
- 1 tsp. honey