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Baby Chioggia beets are entirely edible including their roots, stems, and leaves. The root is small in size, averaging five centimeters in diameter, and has a globular, slightly flattened shape, connected to broad green leaves with thick, crisp, red stems. The skin is semi-rough, firm, and burgundy, covered in fine hairs. Underneath the skin, the flesh is dense and naturally striped with rings of white and fuchsia. Baby Chioggia beets have a crunchy texture when raw and when cooked, they develop a tender, sweet, and mellow earthy flavor.
Baby Chioggia beets are available year-round.
Baby Chioggia beets, botanically classified as Beta vulgaris, are the young roots of a leafy plant that belongs to the Amaranthaceae family. Also known as the Candy-stripe beet, Candy Cane beet, and Bull’s Eye beet, Baby Chioggia beets are an heirloom root from Italy that is a smaller variation of the Tondo di Chioggia variety. Baby Chioggia beets are an early maturing variety that was once relatively unknown in the United States, only sold in exotic markets and specialty grocers. In the 19th century, the root became known for its unusual, vibrant flesh and has become a popular variety sold at farmers markets. Consumers favor baby Chioggia beets for their tender consistency, bright striping, and sweet, earthy flavor.
Baby Chioggia beets contain some vitamins B6 and C, fiber, iron, magnesium, and phosphorus.
Baby Chioggia beets are popularly used raw to preserve the bright stripes in the flesh and can be sliced into salads or garnished on top of soups. When cooked, the flesh will fade into a pale pink or white hue, and the dramatic colors will be lost. Baby Chioggia beets can be roasted with spices such as thyme to develop a sweet, caramelized flavor, lightly sautéed with other cooked vegetables, and steamed or boiled for a tender consistency. They can also be deep fried into thin chips, cooked and blended into homemade baby food, or pickled for extended use. It is important to note that the skin should be peeled before consumption and is easiest to remove after it has been cooked. The leaves are also edible and can be used in recipes as a spinach substitute. Baby Chioggia beets pair well with cheese such as pecorino, gorgonzola, feta, goat, and ricotta, apples, citrus, raspberries, fennel, edamame, cauliflower, mint, parsley, vinegar, hazelnuts, walnuts, and smoked and cured fish. The roots will keep for 3-7 days when lightly wrapped and stored in the refrigerator with their tops removed.
Chioggia beets are named after the coastal town of Chioggia, Italy. Located on a small piece of land just outside of the Venice lagoon, Chioggia is a fishing town that has been nicknamed “little Venice” and contains many historic sites and waterways. Chioggia has also earned a local reputation for producing authentic Italian food. It has been said that many Italians visit the city to consume a traditional family-style meal and in the city, the striped beet is often juiced and used to color pasta.
Chioggia beets are an Italian heirloom variety native to Chioggia, Italy, and were first discovered in 1840. The root was then spread to the rest of Europe and introduced to the United States in the 1860s. Today Baby Chioggia beets can be found at local farmers markets and specialty grocers in the United States and Europe. They are also available online in seed form for home garden use.
Restaurants currently purchasing this product as an ingredient for their menu.
the other 16...
Recipes that include Baby Chioggia Beets. One
is
easiest, three is harder.
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Description/Taste
Baby Chioggia beets are entirely edible including their roots, stems, and leaves. The root is small in size, averaging five centimeters in diameter, and has a globular, slightly flattened shape, connected to broad green leaves with thick, crisp, red stems. The skin is semi-rough, firm, and burgundy, covered in fine hairs. Underneath the skin, the flesh is dense and naturally striped with rings of white and fuchsia. Baby Chioggia beets have a crunchy texture when raw and when cooked, they develop a tender, sweet, and mellow earthy flavor.
Seasons/Availability
Baby Chioggia beets are available year-round.
Current Facts
Baby Chioggia beets, botanically classified as Beta vulgaris, are the young roots of a leafy plant that belongs to the Amaranthaceae family. Also known as the Candy-stripe beet, Candy Cane beet, and Bull’s Eye beet, Baby Chioggia beets are an heirloom root from Italy that is a smaller variation of the Tondo di Chioggia variety. Baby Chioggia beets are an early maturing variety that was once relatively unknown in the United States, only sold in exotic markets and specialty grocers. In the 19th century, the root became known for its unusual, vibrant flesh and has become a popular variety sold at farmers markets. Consumers favor baby Chioggia beets for their tender consistency, bright striping, and sweet, earthy flavor.
Nutritional Value
Baby Chioggia beets contain some vitamins B6 and C, fiber, iron, magnesium, and phosphorus.
Applications
Baby Chioggia beets are popularly used raw to preserve the bright stripes in the flesh and can be sliced into salads or garnished on top of soups. When cooked, the flesh will fade into a pale pink or white hue, and the dramatic colors will be lost. Baby Chioggia beets can be roasted with spices such as thyme to develop a sweet, caramelized flavor, lightly sautéed with other cooked vegetables, and steamed or boiled for a tender consistency. They can also be deep fried into thin chips, cooked and blended into homemade baby food, or pickled for extended use. It is important to note that the skin should be peeled before consumption and is easiest to remove after it has been cooked. The leaves are also edible and can be used in recipes as a spinach substitute. Baby Chioggia beets pair well with cheese such as pecorino, gorgonzola, feta, goat, and ricotta, apples, citrus, raspberries, fennel, edamame, cauliflower, mint, parsley, vinegar, hazelnuts, walnuts, and smoked and cured fish. The roots will keep for 3-7 days when lightly wrapped and stored in the refrigerator with their tops removed.
Ethnic/Cultural Info
Chioggia beets are named after the coastal town of Chioggia, Italy. Located on a small piece of land just outside of the Venice lagoon, Chioggia is a fishing town that has been nicknamed “little Venice” and contains many historic sites and waterways. Chioggia has also earned a local reputation for producing authentic Italian food. It has been said that many Italians visit the city to consume a traditional family-style meal and in the city, the striped beet is often juiced and used to color pasta.
Geography/History
Chioggia beets are an Italian heirloom variety native to Chioggia, Italy, and were first discovered in 1840. The root was then spread to the rest of Europe and introduced to the United States in the 1860s. Today Baby Chioggia beets can be found at local farmers markets and specialty grocers in the United States and Europe. They are also available online in seed form for home garden use.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Vista Valley | Vista CA | 760-758-2800 |
| The Privateer Coal Fire Pizza | Oceanside CA | 760-310-1535 |
| WaterBar | San Diego CA | 619-308-6500 |
| Four Seasons Residence Club | Carlsbad CA | 760-603-6360 |
| Lodge at Torrey Pines Main | San Diego CA | 858-453-4420 |
| Hotel Del Coronado Serea Restaurant | Coronado CA | 619-435-6611 |
| Georges at the Cove | San Diego CA | 858-454-4244 |
| Herb & Wood | San Diego CA | 520-205-1288 |
| Urban Kitchen | San Diego CA | 619-239-2222 |
| Viejas Casino Grove Steakhouse | Alpine CA | 800-295-3172 |
| Fishery | San Diego CA | 858-272-9985 |
| Il Sogno Italiano | San Diego CA | |
| Grossmont-Cuyamaca Community College District | El Cajon CA | 619-644-7585 |
| West Brew | Del Mar CA | 858-412-4364 |
| Del Mar Country Club | Rancho Santa Fe CA | 858-759-5500 x207 |
| Paradise Point Resort Main Kitchen | San Diego CA | 858-490-6363 |
| The Glen at Scripps Ranch | San Diego CA | 858-444-8500 |
| Campfire | Carlsbad CA | |
| Mission Ave Bar and Grill | Oceanside CA | 760-717-5899 |
| Park Hyatt Aviara | Carlsbad CA | 760-448-1234 |
| Yoann Taboyan, Personal Chef | San Diego CA | 347-277-1958 |
| Neighborhood Burger | San Diego CA | 619-446-0002 |
| Open Gym-Craft Meals | San Diego CA | 619-799-3675 |
| insideOUT | San Diego CA | 619-888-8623 |
| Lafayette Hotel | San Diego CA | 619-296-2101 |
| Carte Blanche Bistro & Bar | Oceanside CA | 619-297-3100 |
| Dija Mara | Oceanside CA | 760-231-5376 |
| Pour House | Oceanside CA | 760-730-5944 |
| Oyster and Pearl Bar Restaurant | La Mesa CA | 619-303-8118 |
| Cody's at the Cove | La Jolla CA | 858-459-0040 |
| Mr A's | San Diego CA | 619-239-1377 |
| Mille Fleurs | Rancho Santa Fe CA | 858-756-3085 |
| Sheraton Carlsbad (7 Mile) | Carlsbad CA | 760-827-2400 |
| Ciccia Osteria | San Diego CA | 619-674-4069 |
| The Cork and Craft | San Diego CA | 858-618-2463 |
| Marriott Del Mar | San Diego CA | 858-369-6029 |
Recipe Ideas
Recipes that include Baby Chioggia Beets. One
is
easiest, three is harder.
