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 vibrant color and a touch of sweetness to salads, juices, and more. Here’s everything you need to know about this eye-catching heirloom root vegetable.
The Origins of the Chioggia Beet
From Specialty Produce: The Chioggia beet is an Italian heirloom variety established around 1840. It was named after the town where it was first cultivated—Chioggia, a fishing village near the Venice Lagoon. This beet variety grows best in cool climates but can tolerate some heat as well.
Chioggia Beet Nutrition Info
From health.com: Beets are rich in essential nutrients. Chioggia beets are an excellent source of:
- Folate
- Manganese
- Potassium
- Copper
They’re also a good source of:
- Dietary fiber
- Magnesium
- Phosphorus
- Vitamin C
- Iron
- Vitamin B6
How to Prepare Chioggia Beets
From Sweetwater Organic Community Farm: After cooking, Chioggia beet flesh turns pale pink, which is why it’s often preferred raw. It matures early and has a mild, sweet flavor, requiring less cooking time than other beet varieties.
- For the best flavor, bake instead of boiling or steaming.
- Wrap in foil before roasting to prevent staining and preserve color.
Chioggia Beet Serving Tips
- Grate raw beets into salads or use as a colorful garnish for soups.
- Roast in chunks for a rich, caramelized flavor.
- Add a quarter of a beet to green juices to turn them a vibrant pink.
- Marinate steamed beets in lemon juice, olive oil, and fresh herbs for a simple side dish.
Whether raw, roasted, or juiced, Chioggia beets add beauty and nutrition to any plate!
