Baby Chioggia Beets
Estimated Inventory, 24 ct : 2.80
This item was last sold on : 07/17/25
Description/Taste
Baby Chioggia beets are small in size, averaging five centimeters in diameter, and have 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, mellow earthy flavor. They have a tender consistency, bright striping, and a sweet, 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, they are an heirloom root from Italy and smaller variation of the Tondo di Chioggia variety. All beets, including the Chioggia variety, are descendants of the sea beet, a vegetable native to the coastal areas of Europe, northern Africa, and southern Asia. The species originated in the Mediterranean region and the first red beet can be traced back to mid-16th century Italy. Both the chard-like leaves and the flesh of Baby Chioggia beets are edible and are primarily used in culinary practice for their unique ornamental appeal.
Nutritional Value
Baby Chioggia beets contain the B6 vitamin folate, which aids in cell growth, fetal development, red blood cell production, and cardiovascular health. They are a source of manganese, supporting bone formation, metabolism, and blood sugar regulation. This variety contains the compounds nitrate and betaine to improve blood flow, increase endurance, reduce fatigue, improve liver function and detoxification, help with digestion, and potentially lower blood pressure. All beets possess a pigment called betalain that gives them their vibrant hue and may also reduce inflammation and prevent free radical damage. They also contain oxalate, a plant-based compound that may lead to the formation of kidney stones and should thus be avoided for people at a higher risk of this health issue.
Applications
Baby Chioggia beets are entirely edible including their roots, stems, and leaves. They are popularly used raw to preserve the bright stripes in their flesh and can be sliced into salads or garnished on top of soups. When cooked, their distinctive colors fade to a pale pink or white, but this doesn’t affect their edibility. Baby Chioggia beets are 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 may be deep-fried into thin chips, cooked and blended into homemade baby food, or pickled for extended use. Their leaves are also edible and can be used in recipes as a spinach substitute. This variety pairs well with cheese like pecorino, gorgonzola, feta, goat, ricotta, apples, citrus, raspberries, fennel, edamame, cauliflower, mint, parsley, vinegar, hazelnuts, walnuts, and smoked and cured fish. The skin should be peeled before consumption and is easiest to remove after it has been cooked. The roots will be kept for 3-7 days when lightly wrapped and stored in the refrigerator with their tops removed.
Ethnic/Cultural Info
Chioggia beets are a 19th-century variety 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 its foods, attracting many Italians to enjoy foods like the striped beet, which is often juiced to add color to pasta. The town is also known for foods like radicchio, pumpkins, onions, fish, and bread called bossolà di Chioggia. This crunchy bread is rolled into a circular shape, topped with jams or savory meats and cheeses, and is eaten for breakfast.
Geography/History
Chioggia beets are an Italian heirloom variety native to Chioggia, Italy, and were first discovered in the early 1800s. The root was then spread to the rest of Europe and introduced to the United States in the 1840s. As a cultivated variety developed by Italian farmers for its unique red and white striped flesh and sweet taste, it's often produced commercially and is not found in the wild. This variety grows best in full sun with cool temperatures and plenty of water. Baby Chioggia beets are an early maturing variety that was once relatively unknown in the United States, only sold in exotic markets. In the 19th century, the root became notorious for its unusual, vibrant flesh and has become a popular variety sold at farmers' markets, where they can still be found. Today, Baby Chioggia beets may be sourced from specialty grocers in the United States and Europe or purchased in seed form for home garden use.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Bridges at Rancho Santa Fe | Rancho Santa Fe CA | 858-759-6063 |
| 333 Pacific | Oceanside CA | 760-433-3333 |
| Fresco Cocina | Carlsbad CA | 760-720-3737 |
| Lodge at Torrey Pines Main | San Diego CA | 858-453-4420 |
| Pacific Yacht Agents | Los Angeles CA | 808-214-0970 |
| Huntress (Banquet) | San Diego CA | 619-955-5750 |
| The Prado at Balboa Park Kitchen | San Diego CA | 619-744-3732 |
| Catania La Jolla | La Jolla CA | 619-884-5350 |
| Poseidon on the Beach | Del Mar CA | 858-755-9345 |
| Vinya: Vino & Vinyasa | San Diego CA | 858-703-8101 |
| Carte Hotel | San Diego CA | 619-365-1858 |
| Mission Bay Beach Club | San Diego CA | 858-201-7551 |
| Artifact at Mingei | San Diego CA | 619-846-2164 |
| Mission Pacific | Oceanside CA | 760-450-7864 |
| LANA | Solana Beach CA | 602-758-2596 |
| Coast Catering | Escondido CA | 619-295-3173 |
| Cody's La Jolla | La Jolla CA | 858-459-0040 |
| Jeune Et Jolie | Carlsbad CA | 858-231-0862 |
| Mille Fleurs | Rancho Santa Fe CA | 858-756-3085 |
| Cellar Hand | San Diego CA | 334-689-2388 |
| 31ThirtyOne by Deckman | San Diego CA | 619-495-9814 |
| Toast Catering | San Diego CA | 619-795-9135 |
| The Pearl Hotel | San Diego CA | 877-732-7573 |
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