Chiogga Beets with Horseradish Cream ♥

Chiogga beets!

Just check out their pretty clear-red skins, especially compared to everyday dirty-brown beets.

After that, maybe it's hard to guess how they'll turn out, color-wise?

Sliced right after cooking and so still hot, one chiogga beet turned out a pale golden color tinged with pink on one end, and was luscious with nothing more than this.

Chilled, the other chiogga beets turned out pale and pretty pink, some paler than others but still ruby colored. They were delicious, drizzled with a simple dressing of sour cream and horseradish.

TASTE WISE ... the chiogga beets taste mighty similar to standard red beets except perhaps slightly less earthy. As far as I can tell, it's color that's the major distinguishing feature ...

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Hands-on time: 10 minutes
Time to table: 10 minutes
Serves 4
Weight Watchers 1 point per serving
Net Carbs 9 per serving

1 pound cooked chiogga (or other) beets, peeled and cubed or sliced (how do you cook beets? here's a few ways)

Sour cream
Dash of lemon juice
Salt & pepper to taste

Whisk dressing ingredients and drizzle over the beets. Serve and enjoy!

Per Serving: 66 Cal (22% from Fat, 12% from Protein, 66% from Carb); 2 g Protein; 2 g Tot Fat; 1 g Sat Fat; 12 g Carb; 3 g Fiber; NetCarb9; 27 mg Calcium; 1 mg Iron; 96 mg Sodium; 3 mg Cholesterol; Weight Watchers 1 point

Adapted from Food & Wine, February 2006

(c) Copyright 2006 Kitchen Parade
Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. Cool! I've never cooked with chiogga beets before, and although I like beets for their deep red colour as much as for their flavour, I'd still like to try these light-coloured ones one day.

  2. I scour the farm market for these beets. They have a more mild flavor than the common dark red ones.

    Quick cook: a little water in bottom of pan - just enough to keep the beets from cooking 'to' the pan. Thinly slice these beets into the pan with the water and steam/cook for several minutes until just tender crisp, unless you like them mushy.

    Sometimes I do half of these with half dark beets, sometimes with golden, or all three together. Wonderful appeal and flavor combinations.

    May also be cut in small pieces and stir fried, boiled, baked, steamed whole, grated and saute'd, mashed like potatoes, incorporated in soup, stew and salads.

    Very good raw. Clean, peel if you like, and cut into french fry pieces, then serve with vegetable platter and dip.

    My children LOVE these and the golden beets. They help watch for the first ones to come in at the market.

    They can well, too, for enjoyment during the winter, though the color integrety is diminished.

    If you cook them to crisp tender, then spread on cooling rack in single layers just until not drippy, Put cooling rack in freezer until they are 'just' beginning to freeze, drop into freezer bag and return to freezer immediately. Now you have them frozen for long storage and can pull out as little or as much as you want, heat through and serve. Great addition to soups in the winter as well as sides and salads whether vegetable, club or pasta salads.

    Try dropping some of these cooked slices into the left over pickle juice in a jar, stick in the fridge for a couple of weeks and enjoy. Nice mild blend of the flavors.

  3. Hi JenniMae ~ Sounds like you're a big beet fan, too! Thanks so much for the tips, especially one for freezing. That sounds perfect, especially for someone who's got a gardenful. Stop by with tips often, please!


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna