A scene-stealer, that Chioggia, sitting there on your countertop like any other beet. Until you start slicing it and get caught off-guard by its stunning candy-striped interiors. If you want to preserve that saturated color and pattern, serve them raw, like in a salad or as crudité (once cooked, that color fades). My preference? I like to roast beets and then marinate them in peach balsamic vinegar—it’s like candy.
1 ½ pounds beets (about 6 medium-sized)
3 tablespoons peach balsamic vinegar (or your favorite vinegar), or to taste
Salt and pepper, to taste
Preheat oven to 375°F.
Remove the tops of the beets, leaving about ½ inch of the stem. Wash thoroughly to remove any dirt/debris.
Wrap each beet in foil and place them in a baking dish.
Bake for about 1 hour, or until the beets can be easily pierced with a sharp knife.
Remove from oven, and cool to room temperature.
Cut off the tops and bottom tails of the beets. Rub the peel gently with a dry paper towel to remove the skins; it should slide off easily.
Cut beets into bite-sized wedges. Sprinkle with peach balsamic vinegar and salt and pepper to taste
