Do you love wandering around a farmers market? I sure do and I love seeing all the fresh produce. I could go a little crazy and have to hold myself back or I am buying way too much for us to eat. It is fine when I am doing all my canning but for fresh produce I need some restrain! There was no stopping me though when I saw these gorgeous beets as I knew we could have them with any entree. Roasted Chioggia Beets or candy cane beets were a hit even with hubby and Amber’s boyfriend who don’t THINK they like beets. Also, if you love beets then try our Roasted Beets.
Roasting beets brings them to a whole new level. It lets their natural sugars come out and shine, giving them a perfectly sweet flavor. So enjoyable with the olive oil, salt, pepper, and fresh thyme. Beets also do store well so if you see these amazing Chioggia type of beet grab some, They will keep for a few weeks if they are fresh to start with. You can also use regular beets for roasting too, they are just as delicious.
Have you ever seen a roasted Chioggia beet before? They are also called candy cane beets or bullseye beets and are heirloom beets from Italy. Have you ever seen anything more beautiful? The color and the gorgeous rings make this a special vegetable to behold. Once they are roasted or cooked they do mellow in color quite a bit but sure not in flavor!!
The Chioggia beet can be cooked in any other way that a regular beet can be. From the farmers market the beets were all different sizes. Some were darker in color inside than others but that made a nice variation for roasting.
Roasted Chioggia Beets
Ingredients
- 12-14 beets depending on size, trimmed if needed
- 2 Tbsp. olive oil
- 3 sprigs thyme leaves roughly pulled off and torn
- Kosher salt
- Freshly ground pepper
Instructions
- Preheat oven to 400F. Slice and chop beets into equal sizes and place on a rimmed cookie sheet.
- Toss with olive oil, thyme, and salt and pepper to taste.
- Bake for 30 min. until golden and cooked through. Serve immediately.
Comments & Reviews
Michelle Cherrier says
12/22/20. Thanks for this simple but very tasty recipe. I had a lot of chioggas to use from my winter CSA and roasting them with thyme was quite sweet and delicious. I’m happy to turn on the oven in winter; I will make your recipe again!
Tara Noland says
Sometimes simple is the best to let the vegetable shine through. I love roasting veggies!! So glad you enjoyed it.
Renee Maher says
I know this recipe was posted awhile back but I just found it! I’m assuming the beets are peeled before they are roasted?
Tara Noland says
No, you don’t need to peel them just trim off any unwanted spots. Mmmm, they are so good!!
Chelsea Cundiff says
Do you have to peel these before roasting them?
Tara Noland says
I trim them if needed but don’t peel them.