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Cinnamon Roasted Butternut Squash

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1 large butternut squash, peeled/seeded and cut into 1 inch cubes 3 tbsp butter, melted 2 tbsp packed brown sugar 1 tsp ground cinnamon 1 tsp kosher salt 1 tsp...

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

Oct 15, 2021
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

Oct 15, 2021
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!