3 medium sized Chioggia beets
1 tablespoon extra virgin olive oil
2 tablespoons fresh lemon juice
1/2 cup rice vinegar
1 tablespoon fresh chives or scallions, chopped
1/4 teaspoon kosher salt
coarse ground pepper to taste
Clean and trim the roots and greens off the beets. I used a mandolin to slice them on the thinnest setting, but if you don’t have a mandolin you can slice them thinly by hand. Take your time doing this, both methods may be both tricky and dangerous.
In a small mixing bowl whisk together the olive oil, lemon juice, rice vinegar, chives, salt and pepper.
In a shallow dish pour the vinegar mixture over the beets, coat each beet well and let sit for one hour. After the hour is up, flip the beets around so each side is marinated. The beets will be ready to eat after two hours. You can let the beets sit and marinate as long as you’d like, however after two hours the red and white brilliant stripes will start to bleed together.