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TONDA DI CHIOGGIA with goat cheese

Posted: November 4th, 2019, 12:11 pm
by Martin Zwick
I discovered this italian beetroots called Tonda di Chioggia in my organic shop. I have to say much more delicious, much more sublime and much more elegant than our German earthy&rustic counterpart. Really a discovery. I made a dish which I normally use for the regular German beetroots. Bottom-line, such a fine side-dish or in my case a main dish for Monday night.

https://www.wineberserkers.com/content/?p=5607

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Gin Gin
Martin

Re: TONDA DI CHIOGGIA with goat cheese

Posted: November 7th, 2019, 3:41 pm
by Jason Hagen
Dang. Those beets look so cool.

J

Re: TONDA DI CHIOGGIA with goat cheese

Posted: November 8th, 2019, 6:34 am
by Martin Zwick
Jason Hagen wrote:
November 7th, 2019, 3:41 pm
Dang. Those beets look so cool.

J

I saw some recipes making a Carpaccio from Tonda di Chioggia. In this case I would recommend to add some smoked fish and finally adding a Vinaigrette.