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Cinnamon Roasted Butternut Squash

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Easy Fall Ratatouille

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The French Fall Classic Made Easy!  4 tbsp olive oil 1 medium eggplant, cut into 1 inch chunks 1 green bell pepper, cut into 1 inch chunks 2 medium zucchini,...

Sausage & Eggplant One Pot Pasta

Oct 22, 2021
Make use of your fall eggplants with this quick pasta.  1 tbsp olive oil 2 links Italian sausage, casings removed ½ medium onion, diced 4 garlic cloves, minced 1 generous...

Southern Style Braised Greens

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PREPERATION  Eaten on their own, bitter greens — like mustard greens, broccoli rabe, collards, turnip greens, and kale — can have a bite that’s strong and assertive. Not everyone loves...

Roasted Spicy Garlic Brussels Sprouts on the Stalk

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These brussels sprouts are roasted directly on the stalk for an easy side dish that makes an impressive presentation! Don’t forget… the stalk itself is edible! 1 Brussels sprouts stalk...

Chioggia Beet Carpaccio

Chioggia Beet Carpaccio

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. This heirloom beet is most notable for its striking deep pink and white spirals and adds a pop of colour to any dish!

  • 4 chioggia beets, peeled
  • ¼ cup capers
  • ½ cup parmesan cheese, thinly sliced or peeled
  • ¼ cup celery leaves (from the heart of the celery), roughly chopped
  • 2 green onions, thinly sliced
  • 2 tbsp grainy mustard
  • ½ cup mayo
  • 1 tsp lemon juice
  • 1 tbsp honey
  • Salt and pepper to taste

  1. Using a mandolin or a very sharp knife, shave the thinnest possible slices of beets. 
  2. Arrange beet slices evenly on a serving platter, overlapping slightly.  
  3. In a small bowl, whisk together the mustard, mayo, lemon juice and honey.  Season with salt and pepper to taste to make a dressing.
  4. Drizzle the dressing over the beet slices and garnish with capers, parmesan cheese, celery leaves and green onions.
  5. Serve immediately and enjoy!