Just check out their pretty clear-red skins, especially compared to everyday dirty-brown beets.
After that, maybe it's hard to guess how they'll turn out, color-wise?
Sliced right after cooking and so still hot, one chiogga beet turned out a pale golden color tinged with pink on one end, and was luscious with nothing more than this.
Chilled, the other chiogga beets turned out pale and pretty pink, some paler than others but still ruby colored. They were delicious, drizzled with a simple dressing of sour cream and horseradish.
TASTE WISE ... the chiogga beets taste mighty similar to standard red beets except perhaps slightly less earthy. As far as I can tell, it's color that's the major distinguishing feature ...
CHIOGGA BEETS with HORSERADISH CREAM
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Hands-on time: 10 minutes
Time to table: 10 minutes
Weight Watchers 1 point per serving
Net Carbs 9 per serving
1 pound cooked chiogga (or other) beets, peeled and cubed or sliced (how do you cook beets? here's a few ways)
Dash of lemon juice
Salt & pepper to taste
Whisk dressing ingredients and drizzle over the beets. Serve and enjoy!
Per Serving: 66 Cal (22% from Fat, 12% from Protein, 66% from Carb); 2 g Protein; 2 g Tot Fat; 1 g Sat Fat; 12 g Carb; 3 g Fiber; NetCarb9; 27 mg Calcium; 1 mg Iron; 96 mg Sodium; 3 mg Cholesterol; Weight Watchers 1 point
CREDIT WHERE CREDIT'S DUE
Adapted from Food & Wine, February 2006