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Apple Sweet Potato Quinoa Salad

Apple Sweet Potato Quinoa Salad

Sep 29, 2022
Ingredients 3 medium sweet potatoes, peeled and diced 2 tbsp oil 2 apples, cored and diced 1 cup dried cranberries 1 cup quinoa, uncooked 2 cups apple cider 1 tbsp...
Potato Celeriac Mash

Potato Celeriac Mash

Sep 22, 2022
Ingredients 8 new potatoes, skin on 2 celeriac, cleaned and peeled 4 tbsp butter ½ cup cream Salt and pepper to taste Instructions Cube both the potatoes and celeriac, making...
Parmesan Kale Crisps

Parmesan Kale Crisps

Sep 15, 2022
Ingredients 2 cups finely shredded parmesan cheese 2 cup ripped kale (chip sized) ½ tsp. The Garlic Box ( Lemon Garlic & Rosemary seasoning) ⅛ tsp. Black pepper Instructions Preheat...
Maple Garlic Butter Carrots

Maple Garlic Butter Carrots

Sep 08, 2022
Maple Garlic Butter Carrots INGREDIENTS 1.5 Kg carrots washed and peeled (or unpeeled) 1/2 cup butter 4.5 tablespoons maple syrup 6 garlic cloves minced 1/2 teaspoon salt Cracked black pepper...
Sweet Swiss Chard Smoothie

Sweet Swiss Chard Smoothie

Sep 05, 2022
Sweet Swiss Chard Smoothie 1/2 cup  Orange Juice  1/2 cup Almond or Oat milk 1 cup  firmly packed chard leaves 1 medium-sized frozen sliced banana 1 teaspoon minced fresh ginger, ...

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!