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 entee. 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 let’s 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.
- 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
- Preheat oven to 400F. Slice and chop beets into equal sizes and place on a rimmed cookie sheet. Toss with the oive oil, thyme and salt and pepper to taste. Bake for 30 min. until golden and cooked through. Serve immediately.