Pickled Chioggia Beets are perfectly briny, savory, and crunchy with a fabulous fresh dill flavor and no added sugars. Pickled beets are super delicious and can be used in many types of brine: savory, spicy, or sweet. These pickled Chioggia Beets are delightfully savory with lots of garlic and dill!
WHAT ARE CHIOGGIA BEETS?
Did you know that there are various beet varieties and types? Red beets are only one type of beet variety and beets come in all different colors and shapes. Even the beet taste can vary between varieties.
The gorgeous pink and white striped Italian heirloom variety (Chioggia Beet) is pronounced “kee-OH-gee-uh” and tastes similar to red beets. Also known as the Candy Cane Beet, Bull’s-Eye Beet, and Candy-Stripe Beet, these vibrant beets are sweet and earthy. Plus - these beauties contain an amazing secret. When sliced, they display contrasting vibrant pink and white colors, like a striped candy-cane. When cooked, the beetroot flesh turns pale pink.
Chioggia beets are gorgeous with their vibrant pink and white striped hues, and since they don’t bleed as much as red beets (and make less mess), many people prefer preparing pink Chioggia beets rather than red beets.
What do Chioggia beets taste like? It depends who eats them. Many people say this heirloom variety has a more mild and sweeter taste than red beets (which most people are familiar with eating or seeing in the markets); however, since this variety does contain higher levels of geosmin, if you are not a fan of the unique “earthy” flavors associated with beets, this variety may taste more like dirt to you. Taste buds vary, so give it a try!
Related: Hate Beets? Science May Have the Answer (the truth about why beets taste like dirt)
CHIOGGIA BEET HEALTH BENEFITS
Just like other beet varieties, the candy-cane striped Chioggia beet is a wonderful source of antioxidants and contains high levels of minerals, vitamins, fiber, and minerals such as potassium, manganese, and magnesium. The Chioggia beetroot is also a fantastic source of folic acid and is high in iron!
CAN CHIOGGIA BEETROOT BE EATEN RAW?
Yes! Like red or golden beets, you can eat Chioggia beets many ways including raw or roasted in salads, fermented, or pickled.
Pickled Chioggia beetroot can be made many different ways, but this recipe is made with raw and roasted beets. For a softer more tender texture, roast beets first before pickling. Thinly slice Chioggia beets and pickle them raw for a crunchier texture. Using a mandoline slicer works best.
When Chioggia beets are cooked, they become a pale pink color. Raw Chioggia beets are pink and white striped, so if you want to retain the vibrant candy-cane hues and stripes, eat Chioggia beets raw. Coating these beautiful beets with lemon juice or vinegar will also help maintain the color and unique candy-cane striped pattern.
Chioggia HEART beets and brine also work wonderfully to make a Pretty in Pink Pickled Beet Dirty Martini. This spin on a classic martini is absolutely delightful!
PICKLED PINK CHIOGGIA BEETS WITH GARLIC AND DILL RECIPE
(NO ADDED SUGARS)
Just Beet It Notes: You can pickle Chioggia beets two ways: cooked for a smoother texture and light pink color or raw for a crunchy taste and to retain the pink and white stripes. These are refrigerator pickled beets. Eat after 24 hours and enjoy within one month.
INGREDIENTS
1-2 large bunches of Chioggia beets* (save the greens for a nutritious sauteed side-dish)
for the pickled beet brine
2 cups of water
1 cup white vinegar or apple cider vinegar
1 - 1 1/2 tablespoons kosher salt (flavor to taste)
1 teaspoon coriander seeds
1-2 tbsp fresh dill (add more for a stronger dill flavor)
6 cloves garlic, smashed to enhance flavor
DIRECTIONS: making the brine
In a saucepan over medium-high heat, combine water, vinegar, salt, garlic, and coriander seeds. Bring to a boil.
Simmer ingredients for a few minutes. Take the pan off the heat and allow to cool a bit.
Roast beets or slice raw (your preference - see below).
In mason jars, add fresh dill and beets and pour brine over beets.
Add more fresh garlic for a super savory flavor.
Refrigerate pickled Chioggia beets.
DIRECTIONS: Pickled Raw Chioggia Beets
Gently scrub beets, removing stems and leaves (save for another delicious dish).
Thinly slice beets using a mondoline slicer.
Cut heart shapes using tiny cookie cutters (if preferred)
Put your beets in a mason jar.
Pour brine over beets (see brine directions above).
DIRECTIONS: Cooked Pickled Chioggia Beets
Place beets in a large pot with water to cover on the stove.
Bring to a boil and cook beets until tender and easily pierced with the tip of a knife (about 30-35 minutes depending on the beetroot size).
Drain the beets, cool and peel.
Thinly slice beetroot and then cut heart shapes (if preferred) using tiny cookie cutters or cut beets in quarters.
Put your beets in a mason jar.
Pour brine over beets (see brine directions above).
YOU MAY ALSO LIKE
