Very thin raw beet slices show their rings beneath a lemon dressing and soft cheese.
Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.
Ingredients
- 300 g small Chioggia beets, peeled
- 100 g soft goat cheese
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp honey
- 1/4 tsp salt
- 30 g toasted walnuts, chopped
Method
- Slice beets paper-thin with a sharp knife or a guarded mandoline.
- Whisk oil, lemon, honey and salt. Coat beet slices and rest 10 minutes.
- Arrange overlapping on plates; crumble cheese and walnuts over the top.
Storage
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C.
Grow the main ingredient
Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.
Shop seeds: Chioggia Guardsmark Organic Beet Seeds
Other harvests to try
Choose similar tenderness and prepared weight; adjust cooking to the cut size. Colour and flavour will change. For peppers, check heat first: hotter varieties are not a gram-for-gram swap.
What to cook next
- Wasabi Radish Soba with Sesame Dressing
- Maple-Roasted Purplette Onions with Lentils
- Watermelon Radish Citrus Salad
Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.
