Inventory, 25 lbs : 18.60
This item was last sold on : 11/28/23
Chioggia beets are medium to large in size and are globular to oval with a slightly flattened shape, connected to broad green leaves with thick, crisp, red stems. The skin is semi-rough due to spots, indentations, and marks, and is firm, burgundy to dark red, and covered in fine hairs. Underneath the skin, the flesh is dense and naturally striped with concentric rings of white and fuchsia or red. When raw, Chioggia beets have a crunchy texture with a strong earthy flavor, and when cooked, they develop a tender and soft consistency with a sweet, earthy flavor.
Chioggia beets are available year-round.
Chioggia beets, botanically classified as Beta vulgaris, are uniquely striped, edible roots that belong to the Amaranthaceae family. Also known as the Candy-Stripe beet, Candy Cane beet, and Bull’s Eye beet, Chioggia beets are an Italian heirloom variety that is famous for its brightly colored, concentric-ringed flesh. Chioggia beets are known to have one of the most robust earthy tastes among beet varieties and are named after the coastal town of Chioggia, Italy which is located on a small piece of land just outside of the Venice lagoon. While still localized to grocers and farmers who carry specialty varieties, Chioggia beets are increasing in popularity for their strong visual appeal and earthy flavor.
Chioggia beets are an excellent source of manganese, folate, vitamin C, magnesium, potassium, and fiber.
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. Coating the slices in lemon juice or vinegar will also help maintain the coloring. Chioggia beets can also be utilized in cooked applications, but the flesh will fade into a pale pink or white hue. When cooked, Chioggia beets can be roasted to develop a sweet, earthy, and caramelized flavor or steamed for a tender, soft consistency. They can also be thinly sliced and baked into chips, blended into sauces or dips such as hummus, sliced into sticks and wrapped into fresh spring rolls, or pickled for extended use. In addition to savory applications, Chioggia beets are a popular replacement in baked goods to add color and texture to items such as brownies and cakes. 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 of Chioggia beets are also edible and can be used in recipes as spinach or swiss chard substitute. Chioggia beets pair well with nuts such as pepitas, walnuts, and almonds, cheeses such as feta and goat, herbs such as cilantro, basil, and parsley, carrots, apples, ginger, scallions, and fennel. The roots will keep with their tops removed for 2-3 weeks when stored in the refrigerator. The leaves will only last 1-2 days once removed from the roots and stored in a plastic bag in the refrigerator.
In the United States, Chioggia beets have significantly increased in popularity since the 19th century for their unusual, vibrant flesh and earthy flavor. These roots have become a favorite home gardening variety, and all parts of the plant are edible, supporting the popular zero-waste movement currently trending across the country. Chioggia beets also contain the highest content of geosmin, which is an organic compound that gives them a deep earthy flavor and aroma.
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 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.
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Recipes that include Chioggia Beets. One is easiest, three is harder.