Chioggia Beet Salad with Lemon

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 19^th century.

Ingredients

2 servings:

• 2-3 Chioggia beets, depending on their size
• salt and freshly cracked pepper
• juice from 1 small lemon, about 2-3 tbsp
• 2 tsp olive oil
• 1/4 tsp mustard

Directions

1. Scrub the beets really well. Slice off the tops and trim the roots.
2. Slice the beets as thin as possible. This is easiest if you use a mandoline. Arrange the slices into a serving bowl, lightly seasoning them with salt and pepper as you go along.
3. Combine the lemon juice, oil and mustard in a small jar with lid and shake well. Drizzle over the beet slices and serve.