Chioggia Beets, raw and marinated / gardening as a cook
Total time
- several chioggia beets, well washed and trimmed of leaves
- Olive oil, ideally cold pressed.
- Freshly squeezed lemon juice.
- A flat bottomed ceramic dish.
- Slice the chioggia beets as thinly as you can.
- Arrange one layer in a ceramic or glass (not plastic bowl).
- Pour olive oil over the first layer, just enough to barely cover.
- Squeeze lemon juice over the beets.
- Continue to layer the thinly sliced beets and cover with olive oil and lemon juice.
- Allow to marinate for at least one hour; refrigerate if marinating for longer.
- crusty wholewheat bread spread with cashew butter or vegan cream cheese and topped with raw marinated chioggia beets.
- You will have olive oil leftover afterwards that is very gently flavoured by the beets: use it in a salad dressing.
- 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 http://earthpicnic.com/chioggia-beets/
3.5.3217