This year we are growing Chioggia beets in the garden. There are various sorts, golden ones as well as pink and white ringed ones. They have a milder flavor than the traditional red beets and the colors add a new dimension to many salads. Sliced very thin, they are lightly crunchy, with the dressing adding nutty and sweet citrus flavors to round out the salad.

Carpaccio of Chioggia Beets with Walnut Orange Dressing

Serving Size: 4


  • 2 Chioggia beets, washed, peeled and sliced very thinly
  • few small salad leaves
  • 3 Tbs. walnut oil
  • 1 orange, juiced
  • salt and pepper
  • Italian herbs
  • 1 tsp. agave or maple syrup
  • 1/4 cup chopped walnuts


  1. Wash and peel the beets.
  2. Using a mandolin, very thinly slice the beets.
  3. Arrange the beets decoratively on individual plates.
  4. Place a few lettuce leaves in the center and add a few walnuts here and there on the plate.
  5. To make the salad dressing:
  6. Mix the walnut oil, and the freshly squeezed orange juice together.
  7. Add the Italian herbs, salt and pepper.
  8. Add a teaspoon of agave or maple syrup to bring out the flavors.
  9. Add the chopped walnuts.
  10. Drizzle the salad dressing over the beets.