Have you heard of chioggia beets? These Italian heirloom beets are beautifully candy colored with a distinctive pink and white bullseye pattern. Breaking out a surprise ingredient, especially one with such arresting color, can be a great way to get kids to try something new!
As with all beets, the chioggia can range in flavor from incredibly sweet to not so much. You can find them at specialty markets, Whole Foods, or possibly your local farmer’s market. They cook up just like normal beets, though I find roasting preserves the pretty striation best.
An easy recipe for chioggias is to slice them thin, toss with a tablespoon of olive oil and a big pinch of sea salt, and roast in a 425 degree oven for 15 – 20 minutes (flip them a couple times while they cook). Then, toss them in with some torn romaine leaves, parmesan shavings, and a simple vinaigrette.