Chioggia Beet Salad with Lemon

Chioggia Beet Salad with Lemon

The Chioggia beet (pronounced kee-OH-gee-uh), also known as the candy cane or candy stripe beet, hails from Chioggia, a town in Northern Italy, and became popular in the 19th century.


2 servings:

  • 2-3 Chioggia beets, depending on their size

  • salt and freshly cracked pepper

  • juice from 1 small lemon, about 2-3 tbsp

  • 2 tsp olive oil

  • 1/4 tsp mustard


  1. Scrub the beets really well. Slice off the tops and trim the roots.

  2. Slice the beets as thin as possible. This is easiest if you use a mandoline. Arrange the slices into a serving bowl, lightly seasoning them with salt and pepper as you go along.

  3. Combine the lemon juice, oil and mustard in a small jar with lid and shake well. Drizzle over the beet slices and serve.

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