Chiogga Beets Recipe

Preheat and prepare

Preheat the oven to 400°F (200°C). Trim beet greens to about 1/2 inch from the crown (reserve greens for another use) and scrub the Chiogga beets thoroughly to remove dirt. Do not peel yet.

Season and wrap

Place beets on a sheet of aluminum foil large enough to wrap them, or in a shallow roasting pan. Toss the beets with 2 tbs olive oil, 1 tsp kosher salt, and 1 tsp freshly ground black pepper so they are evenly coated. If using foil, wrap tightly to create a packet; if using a pan, cover with foil.

Roast the beets in the preheated oven for 45–60 minutes, depending on size, until a small paring knife or skewer slides into the center easily. Check at 40 minutes for doneness.

When done, remove from oven and let cool in the foil or pan until cool enough to handle, about 15–20 minutes. Using your fingers or a paring knife, rub the skins off the beets (Chiogga skins usually slip off easily). Slice the beets into 1/4-inch rounds or 1/2-inch wedges and set aside to cool slightly.

While the beets roast, make the citrus dressing. In a small bowl or jar combine 3 tbs extra-virgin olive oil, 2 tbs fresh orange juice, 1 tbs fresh lemon juice, 1 tsp white wine vinegar, 1 tsp honey, 1 tsp Dijon mustard, 1 tsp salt, and 1/2 tsp freshly ground black pepper.

Whisk or shake vigorously until the dressing is emulsified and slightly thickened. Taste and adjust seasoning — add a little more honey if too bright, or a pinch more salt if needed.

Toast pistachios in a small dry skillet over medium heat, stirring frequently, until fragrant and lightly browned, about 3–4 minutes. Remove from heat and roughly chop once cool.

If using arugula or microgreens, arrange them on a serving platter or divide between plates as a base. Fan or scatter the sliced roasted Chiogga beets over the greens (or directly on platter if not using greens).

Drizzle about half of the citrus dressing over the beets to lightly coat them, reserving the rest for finishing (use more or less to taste).

Crumble the feta evenly over the beets, then sprinkle the toasted chopped pistachios and torn mint leaves on top.

Finish with a small drizzle (about 1 tsp) of finishing olive oil, a pinch of flaky sea salt, and an additional grind of black pepper. Serve at room temperature.

Leftovers: Store beets and dressing separately in airtight containers in the refrigerator for up to 3 days. Add pistachios and feta just before serving to preserve texture.