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Chioggia beets look like they belong to a fairytale – beautifully pink with white stripes. We are always in awe when we cut one open and see the beauty of nature. The colours fade when cooking the beet, but you can also eat this magical beet raw.
This heirloom beet is most notable for its striking deep pink and white spirals, and the beet adds a beautiful pop of colour to salads and soups.
It tastes just like regular purple beets, maybe a little sweeter. The skin is a hot pink/fuchsia colour, and when sliced open, the inside has beautiful pink and white stripes—and it doesn’t ‘bleed’ as much as regular beets, meaning you don’t have to worry about bright red beet juice staining your fingers and clothes.
Chioggia beets mature very early and have a mild flavour, and so require less cooking time than most varieties of beet.
Tip: When boiling Chioggia beets, add a splash of lemon juice or white vinegar to keep their colour from fading.
If you want to keep those pretty stripes intact, enjoy your chioggia beets raw in a salad, or deep-fried as chips -- though cooking will slightly fade their pattern. For a less dramatic (but just as tasty) presentation, try them roasted, steamed, braised, sautéed or pickled.