Looking for a colorful way to spruce up your salad game? I absolutely LOVE throwing in some chiogga beets! (Also known as candy cane beets). I also love being able to navigate the changing seasons, and incorporate foods into my salad that are in season. This Chiogga Beet Salad is a great side dish, snack, or meal (as long as your preferred source of protein is added to it).
Side note: Want to grow chiogga beets in your back yard? Click here for my list of unique vegetables to grow in your garden, including chiogga beets. Want to just skip the reading and purchase chiogga beet seeds? Then just click here!
Chiogga Beet Salad Recipe
- 6-10 Cups of Arugula
- 6 Chiogga Beets
- 1 Bunch of Basil, chiffonade
- 1/4 cup EVOO
- 2 Apples, chopped
- 1/4 cup Goat Cheese
- 1/4 Cup Pistachios
- 2 Tbsp Lemon Juice
- Pinch of salt
- Start by roasting Chiogga beets. Preheat oven to 400 F. Thinly slice beets with a sharp knife of mandolin. Trust me when I say, the sharper the better. A dull knife will make it much harder to cut, leading to more resistance and higher likelihood for injury.
- In a medium-sized bowl, toss chiogga beet sliced with 1 tsp olive oil and a pinch of salt. Coat a sheet pan lightly with olive oil, and spread out beet slices leaving space between them. Roast in oven for 40-60 minutes.
- In a large bowl, add arugula, basil, 2 tbsp EVOO, goat cheese, pistachios, apples, and lemon juice. Toss until all ingredients are well incorporated. When beets are done roasting, let cool and add to bowl as well.
**EDIT: If you have a mandolin, you can easily go without roasting the chiogga beets as long as you slice the beets thin enough. Roasting tends to create a sweeter flavor, while leaving the chiogga beets raw can create a harsher texture and flavor. To each his own, I’m fine with either!**