Have you ever been lucky enough to see these beauties at the farmer’s market? They look like pink candy-stripped beets and their color strikes out when you slice them cross wise. It makes a great side dish or starter. Eaten raw, just make sure the slices are very thin to avoid the taste being too earthy.
- 2 chioggia beets
- 2 tbs of balsamic vinegar
- 1 plum, diced
- 1tbs of olive oil
- Salt and pepper to taste
Wash and peel beets. Using a sharp knife or a mandoline, slice them very thinly.
In a bowl, mix the balsamic vinegar, diced plum and olive oil.
Place beets in a flat plate and add sauce to on top.
Serve at room temperature.