Chioggia Beets, raw and marinated / gardening as a cook
Prep time
Cook time
Total time
Colourful chioggia beets become even more delicious when marinated for an hour or more in olive oil and lemon juice.
  • several chioggia beets, well washed and trimmed of leaves
  • Olive oil, ideally cold pressed.
  • Freshly squeezed lemon juice.
  • A flat bottomed ceramic dish.
  1. Slice the chioggia beets as thinly as you can.
  2. Arrange one layer in a ceramic or glass (not plastic bowl).
  3. Pour olive oil over the first layer, just enough to barely cover.
  4. Squeeze lemon juice over the beets.
  5. Continue to layer the thinly sliced beets and cover with olive oil and lemon juice.
  6. Allow to marinate for at least one hour; refrigerate if marinating for longer.
Serving suggestion:
  1. crusty wholewheat bread spread with cashew butter or vegan cream cheese and topped with raw marinated chioggia beets.
  1. You will have olive oil leftover afterwards that is very gently flavoured by the beets: use it in a salad dressing.
  2. Leaves can be used instead of spinach or chard in any recipe (as long as they are in good condition).
Recipe by Earth Picnic at