CSA Week 5 – Chioggia Beets

Its Week 5 of our CSA already! Time flies, really. Each week we’ve been getting delicious produce! So far we’ve gotten lots of spinach, lettuces, garlic scapes, radishes, broccoli, and beets!

This week I got double the vegetables since my friend, who also participates, is on vacation. She let us pick up her share.

In this week’s bag: baby bok choy, boy choy, radishes, yellow squash, beets, zucchini, lettuce & snap peas.

So far my favorite have been the roasted beet chips we made this week and last. These beets are cool because they are red and white striped! After some googling, I found out they are called Chioggia Beets!

They are sweeter than regular beets and taste SO good! And they’re a  pretty color and have some great nutritional stats:

• beets are high in fiber, potassium, iron, folic acid & B vitamin (source)
• they contain betacyanin (the red pigment) which is a powerful antioxidant (source)

We slice the beets, spray a baking sheet with canola oil, lay them out on the sheet, sprinkle sea salt on them then roast them for 20 minutes, flipping them halfway through. They came out so good!

I’m hoping we get more next week! If you eat beets, what is your favorite way to prepare them? Also–I need suggestions on what to do with all the bok choy we have!