Chioggia beets are absolutely shine in this stunning vegetable carpaccio. The Chioggia beet (pronounced kee-OH-gee-uh), originated in Northern Italy and is noted for its candy cane stripes. The Chioggia beet is sweeter and needs less cooking time than other beet varieties, it is delicious alone or as a colorful addition to soups and salads.
Keyword beets, shallots
2Chioggia beets gently scrubbed with greens and root tail removed.
Fresh lemon juice
1shallot finely chopped
1tspMaldon sea salt & fresh pepper to taste
With a sharp knife or mandolin slice the beets into paper thin rounds.
Place beet slices and olive oil in a zipper plastic bag and let sit until ready to serve.
Arrange beet slices on plate and squirt with lemon juice.