Roasted Chioggia Beets
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.
Roasting beets brings them to a whole new level. It lets their natural sugars come out and shine, giving them a perfectly sweet flavor and 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 Chioggia beet before? They are also called candy cane beet or bullseye beets and are an heirloom beet from Italy. Have you ever seen anything more beautiful? The colour 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 and some darker in color inside than others but that made a nice variation for roasting.
Roasted Chioggia Beets
Roasted Chioggia Beets brings out more of their natural sweetness and flavor. This is a fantastic side dish for many entrees.
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.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving:Calories: 139Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 280mgCarbohydrates: 18gFiber: 4gSugar: 14gProtein: 3g
Recipe calculation was provided by Nutritionix and is estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
Comments & Reviews
Jill says
The first time we had these beets I made the mistake of boiling them which left them a very pale pinkish colour! Thanks for posting this so I can prepare them and keep the pretty stripes.
Tara Noland says
They still do fade quite a bit, some even turning white but the vibrant ones maintain some of their pretty stripes still with roasting.
Danielle says
I’m really not a fan of beets, but oh my goodness these look like they would turn me into their number #1 cheerleader! Can you not make me hungry while I’m trying to diet. All jokes aside, this looks really delicious and super nice to have for dinner. Hopefully, the next time I’m at a farmer’s market I’ll see some of these and will buy them and try em for myself. Keep your fingers crossed for me, Tara =]
Danielle | http://www.FollowMyGut.com <3
Tara Noland says
I hope you do find them and they convert you to a beet lover. They sure are gorgeous!!
Heather @ Kraus House Mom says
I’ve never had this kind of beet. Whenever I think of beets, I think of the stains they leave behind. Maybe that’s why I rarely make them. These do look delicious.
Sarah says
I’ve never tried anything like this before but it looks great. Not sure my kids would go for it but oh well more for me! I’d love it for sure.
Jeanette says
I am not a huge beets fan, but I’m always willing to try them again. These look delicious the way you made them so I may have to try them out.
Scarlet says
I just love beets. I can’t wait to try them this way. I stumbled and yummed this.
Melissa says
As a vegetarian I am always on the hunt for great veggie side dishes and this looks divinely DELISH and pretty simple to prepare! Thanks for the recipe!
Stacie says
I haven’t had these types of beets before. They do look good. I will have to see if I can find any in the area.
Janis @MommyBlogExpert says
I love roasted beets, but have never heard of that variety before. I’m definitely going to see if I can find them locally since they look amazing. Thanks for sharing your awesome photography and recipe.
Kelly Hutchinson says
Yum! I do not think I have ever tried these before, but they look delicious! I have to try these!
Olivia Douglass says
Yum! There are some things that intimidate me to cook and beets are one of them. Thanks for the step by step instruction. I’m going to give it a go!
Nancy @ whispered inspirations says
I was never a fan of beets but recently I’ve been indulging in them. My mom makes a mean beet salad! So yummy!
Cathi Crismon says
Love, love, love farmer’s markets. Love beets, too. But have never seen or heard of Chioggia beets until your post. Will definitely have to roast some and give them a try. Thanks!
Crystal says
My husband loves beets, but i’ve never seen this type. You’re right about how pretty they are. I’m on a mission to find some now.
Tammi Roy says
I am always looking for new recipes to try. This looks so delicious. I am excited to try Roasted Chioggia Beets.
gingermommyrants says
Roasted Chioggia Beets look so delicious and easy to make. I will have to get the ingredients I need to make some this weekend.
Ann Bacciaglia says
I will have to try this Roasted Chioggia Beets recipe. I know it will be a big hit with my family.
Lisa Bristol says
This recipe is so delicious. I just made Roasted Chioggia Beets this week and my family loved them.
Amy says
These look really delicious. I would love to make these for my family as well.
Ash Sears says
I have never really eaten beets that much, but these look amazing. I am going to have to give them a go and see if my family likes them.
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.
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!!
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.