Check this out!
AND NO, not a footlong sandwich 😛 Keep reading …
Candy-striped gorgeous, Chioggia beets are just as delicious, if not better than red. I think they are milder than the deep red beets, with a less “beety” flavor; but some people say they taste the same. (I’m referring to tasting these raw.) These reminded me of the elusive watermelon radishes! O’ Where For Art, Thou? 😦
I also like to pick up the golden and orange varieties when they are available to take advantage of the varying nutrients the colors supply me. Variety, variety! 🙂
Uh, Just beautiful!
I really don’t care for cooked beets, though I don’t think they taste bad at all. I used to love pickled beets served with Middle Eastern sandwiches pre-Vegan days; I’m sure those were somewhat cooked in the pickling process…not sure.
Most cooks know the way food is cut can make a difference in flavor. It’s not just for looks, though seeing can be part of eating, too. Look how pretty some beets and radishes can be:
Back to the chioggias…
They look almost just like dark red beets; but have a slightly pinkish hue that betrays a clue…
To their beautiful insides!
Mmmm…these shall romp joyfully in my SALAD (always the main dish!)
Okay, so where’s the footlong?
Eek! This monster barely fit in my fridge. Yep, summa zucchini has arrived, whoo hoo! My preference for dressings and my raw pasta. Another reason to thank the fabulous local farmers 😉
Makes the best …
Or get fancy with the spiralizer 😉