We planted some chiogga beets this year. Ordinarily I buy vegetable plant seedlings and transplant them into our raised garden beds. But because these are heirloom beets we ordered the seeds online and that meant planting them ourselves. So we’re kind of proud of these beets. It was fun for the boys to see what comes from a little seed they planted themselves. Here’s Nathaniel with a few of our crop.
We may have let them grow a little bigger than what is best for flavor. Smaller beets tend to be tastier.
Here’s what chiogga beets look like when you slice them. They are kind of mesmerizing if you stare too long.
Even though chiogga beets would have worked perfectly well in this roasted beet and cucumber salad, the ones I used this time were “regular” beets. Still delicious, still beautiful and nutritious – cancer-fighting, actually. I remember my aunt Norma making a beet and cucumber salad when I was a kid. I have no idea what was in it other than beets and cucumbers and some sort of creamy sauce. But I do remember it was really tasty so you might say this recipe is an homage to Aunt Norma!
The yogurt dressing in this version is close to a tzatziki sauce with garlic and mint. I just love the combination of cool cucumbers, sweet roasted beets with a garlicky yogurt sauce. It’s a perfect (primal) summer side dish. Continue readingPin It