The Chioggia beet (pronounced kee-OH-gee-uh), also known as the candy stripe or bulls-eye beet, is as beautiful as it is delicious. Its deep pink and white spirals add a burst of color to a variety of dishes. Here's everything you need to know about this exotic root veggie.
The Origins of the Chioggia beet:
From Specialty Produce: The Chioggia beet is an Italian heirloom variety established circa 1840. It was named for the town in which it was first cultivated, the island fishing village of Chioggia, near the Lagoon of Venice. Chioggia beets grow best in a cool climate, though they can tolerate some heat.
Chioggia beet nutrition info:
From health.com: Beets are an excellent source of folate, manganese, potassium, and copper. They are also a good source of dietary fiber, magnesium, phosphorus, vitamin C, iron, and vitamin B6.
How to prepare a Chioggia beet:
From Sweetwater Organic Community Farm: After cooking, the flesh turns completely pale pink, which is why it is preferred in its raw form. It matures very early and has a mild flavor, and so requires less cooking time than most varieties of beets.
For best flavor, bake beets instead of boiling or steaming and wrap them in foil to avoid staining.
Chioggia beet serving tips:
- Grate raw beets for a delicious and colorful addition to salads or decorative garnish for soups.
- Roast chunks of beet in the oven
- Add a quarter of a beet to turn green juices a pleasing pink.
- Marinate steamed beets in fresh lemon juice, olive oil, and fresh herbs.
Chioggia beet recipes:
Chioggia Beet and Watermelon Radish Chips
Moroccan Chickpeas with Beet Noodles
This article was originally posted 12/27/17
