Chioggia Beets
Named after a fishing town near Venice, Italy, Chioggia beets are known for their stunning candy-cane interior — alternating rings of deep rose-pink and white. One of the most visually striking vegetables in the garden and on the plate.
Red-pink exterior skin with a stunning bull's-eye pattern inside — concentric rings of deep rose and creamy white. The rings fade when cooked, so they're most beautiful served raw or very lightly cooked.
Texture: Firm and crisp when raw; tender when roasted or boiled. Slightly less dense than Detroit reds.
Flavor: Mild and sweet with less of the earthy flavor of red beets. Very approachable. Light beet flavor with a pleasant sweetness throughout.
Raw & Thinly Sliced
The best way to showcase the rings — use a mandoline for paper-thin carpaccio slices.
Lightly Roasted
Roast just until tender to preserve some of the ring pattern.
Pickled
Quick-pickling raw slices preserves more color and crunch than cooking.
Salads
Toss sliced raw Chioggia with arugula, citrus, and shaved Parmesan for a showstopping salad.
• The ring pattern fades with heat — use raw whenever possible to showcase the beauty
• Slice on a mandoline for an elegant carpaccio presentation
• Does not bleed as much as red beets — safer for lighter-colored dishes
• Dress just before serving to prevent the white rings from absorbing color
Remove greens and store roots unwashed in the fridge for 2–3 weeks. Chioggia beets tend to be slightly more perishable than red beets — use within 2 weeks for the best flavor and visual impact.