Everything You Wanted to Know About Chioggia Beets

Let’s talk about the beet that looks like it got lost on its way to a candy store: the Chioggia beet. You know, the one that catches your eye at the grocery store with its red-and-white stripes, like nature’s version of a peppermint swirl. I first discovered these Italian show-offs when I cut one open, expecting the usual deep purple vibe, and instead found a hypnotic bullseye of pink and white rings—like a veggie that raided a disco ball.

Named after Chioggia, a colorful coastal town in Italy (think Venice’s quirky little cousin), these beets are full of surprises. They’re sweet, earthy, and have more going on inside than a daytime soap opera. And here’s the kicker: they taste just as good as they look. Let’s get into why this beet deserves a spot on your plate.

What are Chioggia Beets?

Let’s get real: Chioggia beets are the veggie world’s answer to a magic trick. On the outside, they look like your average, humble beet—round, ruddy, and dressed in a wrinkled jacket of earthy skin. But slice one open, and bam—it’s like stumbling into a veggie circus. These Italian imports (named after Chioggia, a tiny fishing town that’s basically Venice’s fun-sized twin) hide a psychedelic secret: flesh that’s striped with neon-pink and creamy-white rings. Think peppermint candy meets a watermelon, but with way more dirt cred.

They’re sweet, mild, and less “earthy” than their deep-red cousins, which means they won’t bully your salad into tasting like a compost pile. Raw, they’re crisp and almost fruity; roasted, they mellow into a buttery sweetness. Oh, and here’s the twist: those groovy stripes? They vanish when cooked, like a tan line after summer. (Pro tip: Eat ’em raw or lightly roasted to keep the party going.)

History and Origin of Chioggia Beets

Chioggia beets trace their roots to the mid-19th century in Chioggia, a historic fishing town nestled along Italy’s Adriatic coast. Known for its vibrant canals and bustling markets, this region cultivated these distinctive beets for generations, valuing them as much for their striking appearance as their mild, sweet flavor. Originally dubbed “Barbabietola di Chioggia” (Chioggia Beet), their concentric rings of pink and white made them a local treasure long before they gained global attention.

By the early 20th century, however, Chioggia beets nearly disappeared. Industrial agriculture prioritized uniform, high-yield crops, leaving little room for heirloom varieties with quirks. For decades, they survived only in small family gardens and seed collections, preserved by Italian growers who refused to let their legacy fade.

Their revival began in the 1980s, when organic farming and heirloom vegetable movements sparked renewed interest in forgotten crops. Gardeners and seed-saving organizations rediscovered Chioggia beets, reintroducing them to farmers’ markets and home kitchens. Today, they’re celebrated not just as a novelty, but as a testament to biodiversity and culinary heritage.

Interestingly, Thomas Jefferson grew similar striped beet varieties at Monticello, experimenting with European seeds in his expansive gardens. While Chioggia beets themselves weren’t documented there, their story mirrors a broader history of curiosity and preservation—one that continues to thrive in modern backyards and farm-to-table menus alike.

Description of Chioggia Beets

The Chioggia beet is a root vegetable with an oblong shape and is typically 4-6 cm (1.5-2.3 inches) in length, with a diameter of up to 5 cm (2 inches). A mature Chioggia beet can weigh anywhere from 100-400 g (3.5-14 oz). Its exterior is deep burgundy-red and is covered in textured white stripes.

When cut open, the Chioggia beet reveals stunning bullseye-like rings of pink and white. Its flesh is tender and succulent with a sweet flavor that can be used raw or cooked for different recipes. The Chioggia beet’s thick skin is edible and can be peeled before consumption.

Flavor Profile of Chioggia Beets

Chioggia beets are the gateway vegetable for anyone who thinks they hate beets. Unlike their deep-red relatives, which pack an intense earthy punch, Chioggias offer a milder, sweeter flavor with a subtle nuttiness—think of them as the “beginner’s beet.” When raw, their flesh is crisp and mildly fruity, with a hint of citrus-like brightness that livens up salads or slaws. Cook them, and they transform into something tender and delicately sweet, almost buttery, without the metallic undertones that sometimes turn people off about traditional beets.

That said, they’re still unmistakably beets—earthy enough to feel grounded but gentle enough to play well with other ingredients. Pair them with tangy goat cheese, toasted walnuts, or a drizzle of balsamic glaze, and their sweetness shines. And while their psychedelic stripes fade when heated (turning a soft, uniform pink), their flavor remains vibrant. Pro tip: Try them thinly shaved raw for a crunchy, eye-catching addition to dishes, or roast them lightly to preserve both their color and their nuanced taste.

In short, Chioggia beets are here to prove that beets don’t have to be a polarizing veggie. They’re approachable, versatile, and just quirky enough to keep things interesting.

Health Benefits of Chioggia Beets

Chioggia beets aren’t just a feast for the eyes—they’re a nutritional powerhouse, too. Packed with heart-healthy nitrates, they help support healthy blood pressure and improve circulation by relaxing blood vessels, making them a smart choice for anyone looking to boost cardiovascular health. Their high fiber content (about 4 grams per raw cup) also promotes digestion and keeps your gut happy, all while delivering essential nutrients like folate, potassium, and vitamin C.

Though their psychedelic stripes fade when cooked, Chioggia beets retain antioxidant-rich betalains, which combat inflammation and protect cells from damage. Low in calories yet nutrient-dense, they’re a guilt-free way to add sweetness to meals without spiking blood sugar, thanks to their moderate glycemic index.

For maximum benefits, enjoy them raw or lightly cooked—roast, steam, or shave them into salads to preserve their vibrant nutrients and subtle, earthy-sweet flavor. In short, these striped gems prove that eating well can be as colorful as it is delicious.

Where do Chioggia Beets Grow?

Chioggia beets trace their roots to Italy’s Adriatic coast, where they’ve been cultivated for centuries in the fertile soils of the Veneto region. Today, they’re grown worldwide in temperate climates, thriving in well-drained soil and cool weather. Across Europe, countries like France, the Netherlands, and the UK embrace them as specialty crops, often featured in organic farms and farmers’ markets. They’ve also found a niche in parts of South America, Australia, and New Zealand, where small-scale growers prize them for their visual appeal and adaptability.

In the United States, Chioggia beets have carved out a loyal following. They flourish in regions with mild summers and frost-free growing seasons, particularly in the Pacific Northwest (Oregon and Washington), California’s Central Coast, and the Northeast (Vermont, New York, and Massachusetts). States like Wisconsin and Michigan also grow them, thanks to their rich, loamy soils.

You’ll often spot them at farmers’ markets, CSAs (Community Supported Agriculture programs), and urban farm plots, where demand for heirloom veggies runs high. Larger-scale farms in California’s Salinas Valley and the Willamette Valley supply supermarkets, though they’re still considered a “boutique” crop compared to mainstream red beets. Home gardeners love them, too—their compact size and striking looks make them a hit in backyard plots and container gardens.

Cultivation of the Chioggia Beets

The cultivation of Chioggia beets is a relatively straightforward process. The vegetable can be grown in most soil and climate conditions as long as the soil remains moist and the plant receives enough sunlight to support its growth. Before planting Chioggia beets, the ground should be weeded and cleared of any weeds or debris that could impede the growth of the vegetable. After that, the soil should be lightly tilled and amended with fertilizer or compost to improve its nutrient content.

Once the ground is ready for planting, Chioggia seeds should be planted at 2-3 cm depth in rows spaced 15-30 cm apart. Watering is necessary to keep the soil moist, and it is important to ensure the seedlings get enough sunshine. The Chioggia beets typically take around 50-60 days to reach maturity. When harvesting, removing the vegetables from the ground using a spade or trowel is best. The beets can then be washed and eaten fresh or stored in the refrigerator for up to a week.

Chioggia beet varieties such as Chioggia Baby and Chioggia Garden Perfect can be grown in containers for gardeners with limited space. Container gardening allows gardeners to provide their plants with the right amount of soil, water, and sunlight regardless of space constraints. When planting container-grown Chioggia beets, use a pot at least 8 inches deep with good drainage holes to help ensure the roots have room to grow. 

Gardeners should also fertilize their Chioggia beets regularly with a high-quality fertilizer low in nitrogen and higher in phosphorus and potassium. This will help promote healthy growth and prevent disease. With a little care, gardeners can enjoy the sweet flavor of Chioggia beets in their salads or side dishes!

Harvesting of the Chioggia Beets

Chioggia beets are typically ready to harvest 50 to 60 days after planting, when their roots reach 2 to 3 inches in diameter—about the size of a golf ball or slightly larger. Timing is key: pull them too early, and you’ll sacrifice sweetness; wait too long, and they may turn woody or lose their signature tenderness. To check readiness, gently brush soil aside to peek at the root’s shoulders. If they’re plump and vibrant, it’s go-time.

Harvesting is straightforward but requires care. Loosen the soil around the beet with a garden fork or trowel to avoid damaging the thin skin, then grasp the base of the leafy greens and pull firmly. Once unearthed, trim the greens to about an inch above the root to prevent moisture loss (but save those greens—they’re edible and delicious sautéed!). Avoid washing the beets immediately; instead, brush off excess dirt and let them dry in a cool, shaded spot.

For best flavor and color retention, Chioggia beets are often harvested in the morning when their sugar content is highest. While commercial growers may use mechanical harvesters for efficiency, small-scale farms and home gardeners usually hand-pick them to preserve their delicate stripes and texture.

Where to Buy Chioggia Beets?

Chioggia beets may look exotic, but they’re increasingly accessible across the U.S. Here’s where to track them down:

1. Farmers’ Markets
Your best bet for fresh, locally grown Chioggia beets is a farmers’ market, especially in regions where they thrive (think California, the Pacific Northwest, and the Northeast). Small-scale growers often prioritize heirloom varieties like Chioggias, and you’ll likely find them in peak season—late spring through fall. Don’t hesitate to ask vendors about growing practices or recipe tips!

2. Specialty Grocery Stores
Many higher-end supermarkets now stock Chioggia beets in their specialty produce sections. Check chains like Whole Foods, Wegmans, or Fresh Market. Trader Joe’s occasionally carries them seasonally, often pre-bunched with greens attached. For a reliable supply, try natural food co-ops or stores that emphasize organic and heirloom produce.

3. Online Retailers
Can’t find them locally? Several online retailers ship Chioggia beets (and seeds!) nationwide:

• Farmers’ Market Online: (e.g., Farm Fresh to You, Imperfect Foods) often include them in seasonal veggie boxes.
• Seed Companies: If you’re game to grow your own, buy seeds from Baker Creek Heirloom Seeds, Burpee, or Johnny’s Selected Seeds.

4. CSAs (Community Supported Agriculture)
Join a CSA program to get Chioggia beets delivered straight from local farms. Many CSAs highlight heirloom veggies, and you’ll support small-scale agriculture while enjoying seasonal surprises.

What are The Things to Remember When Buying Chioggia Beets?

When you buy Chioggia beets, you must check for signs of freshness and quality. Look for beets that are firm with no soft spots or discoloration. The skin should also be smooth and unblemished. Avoid purchasing any beets that have an off-putting smell or slimy texture. Also, remember that these beets can be very sour, so buy from a reputable source.

Another thing to remember when buying Chioggia beets is to buy the freshest possible. Suppose you find organic produce to ensure better flavor and nutrition. Also, consider how much you plan on eating and buying the appropriate amount.

What is the Best Way to Store Chioggia Beets?

The best way to store Chioggia beets is in a cool, dry place. Wrap the beets in a damp paper towel and put them into a plastic bag before storing them in the refrigerator. This helps to lock in moisture and helps keep them fresh for longer periods. It’s also important to check on them regularly to ensure they are not becoming moldy or discolored.

If you need to store them for longer periods, freezing is also an excellent option. Wash, peel, and slice the beets before freezing them in a shallow, airtight container. Frozen Chioggia beets can also be used later to make delicious soups, salads, or other dishes.

Culinary Uses of Chioggia Beets:

Chioggia beets are as versatile in the kitchen as they are eye-catching, offering a sweet, earthy flavor that adapts to both raw and cooked dishes. Here’s how to let their stripes shine:

1. Raw & Radiant
   • Salads & Slaws: Thinly slice or shave them raw to showcase their candy-stripe rings. Toss with citrus vinaigrette, arugula, goat cheese, and toasted walnuts for a salad that’s equal parts pretty and tasty.
   • Crudité Platters: Serve raw beet rounds or matchsticks with hummus, herbed yogurt dip, or whipped feta. Their crisp texture and mild sweetness make them a crowd-pleasing snack.
2. Cooked Comfort
   • Roasted: Lightly roast (30–40 mins at 400°F) to caramelize their natural sugars. Pair with rosemary, garlic, and olive oil—just know their stripes will fade to a soft pink.
   • Soups: Blend cooked Chioggia beets into silky soups (try with coconut milk and ginger) for a sweeter, subtler twist on classic borscht.
3. Pickled & Tangy
   • Quick-pickle sliced beets in apple cider vinegar, sugar, and spices for a tangy garnish on tacos, grain bowls, or avocado toast. The stripes hold up well in brine!
4. Smoothies & Juices
   • Grate raw beets into smoothies or juice them with carrots, apples, and ginger for a nutrient-packed drink. Their mild flavor won’t overpower other ingredients.
5. Unexpected Twists
   • Beet Hummus: Blend cooked Chioggia beets into hummus for a vibrant pink dip.
   • Pasta & Risotto: Dice roasted beets and fold into creamy risotto or pasta dishes for pops of color and sweetness.

Whether you’re a raw beet convert or a roasting devotee, Chioggia beets add whimsy and flavor to everything from weeknight dinners to dinner-party showstoppers. Just remember: the more creative you get, the more their Italian charm comes through.

Conclusion

Let’s be honest: Chioggia beets are the garden’s answer to a magic trick. They’re the veggie that saunters into your kitchen with the confidence of a Renaissance painting—bold, storied, and just a little too pretty to eat (almost). These Italian heirlooms have dodged extinction, charmed history buffs, and still manage to look like they’ve been cross-stitched by a particularly artsy gnome.

Yes, their psychedelic stripes pull a disappearing act when cooked, but that’s part of their charm. They’re the culinary equivalent of a plot twist—sweet, earthy, and full of surprises. Roast them for a caramelized side, shave them raw into a salad that could moonlight as confetti, or sneak them into a dish to keep dinner guests guessing (“Wait, is that…a beet?”).

In a world of predictable produce, Chioggias are a gentle nudge to embrace the unexpected. So next time you spot those candy-striped roots, grab a bunch. Your taste buds—and your inner foodie—deserve a little mischief. After all, why settle for ordinary when you can have a vegetable that’s basically a garden party in root form?