ERBETTE RAVE

CHIOGGIA BEETROOT

Erbette rave are round beetroot that are a beautiful light red colour, of the Chioggia variety selected by Venetian horticulturists. They are eaten cooked and in salads. I prefer to cook them al dente, so they are still firm to the bite.

SERVES 6 PREPARATION TIME: 15 MINUTES COOKING TIME: 30 MINUTES

6 Chioggia beetroot (beets)

Olive oil

Good-quality aged wine vinegar

A little chopped flat-leaf (Italian) parsley

Salt and pepper

Wash the beetroot well and cook them in their skins in salted water, starting them off in cold water (allow 20–30 minutes). They can also be steamed. Check if they are cooked by piercing them with a knife. When they are tender, drain and cool. Peel the beetroot and cut into thin slices, dress with olive oil, a little good vinegar, chopped parsley and salt and pepper.