Chioggia beetroot

In some of our VegBags this week you will find the bright candy-coloured appearance of the chioggia beetroot heart makes for a striking addition to a fresh salad. Slice the beetroot thinly, on a mandolin if you have one, season with lemon and salt and pepper and layer amongst fresh salad leaves. They have a slightly milder flavour than the regular beetroot but can be cooked in the same way.