The chioggia beet, AKA Candy Stripe and Bull's Eye beet, is a biennial plant grown almost exclusively as a table beet. It is a member of the Chenopodiaceae family, which also includes spinach, chard, orach and quinoa.

Chioggia beets are made of of entirely edible roots, stems and leaves. The swollen dusty ruby colored globular root is topped with variegated pink and pistachio colored mid ribs and broad wavy green leaves. The flesh of the root is distinguished by its concentrated ring pattern of magenta pink and bone white. Chioggia beets inherently contain the highest content of geosmin, an organic compound which gives them a deep earthy flavor and aroma. Cooked chioggia beets will not retain their brilliant coloring, rather fade to paler versions of their original colors.

Serving Ideas

The chioggia beet can be roasted, steamed or braised. Roasting the beet will bring out the most flavor. Chioggia beets can be served cold or hot. They are a great salad beet, whether served alongside greens or as the main ingredient. Chioggia beets pair well with other beets, bacons, apples, butter, cheeses such as goat cheese, gorgonzola and aged pecorino, cucumbers, creme fraiche, hard-coked eggs, fennel, mustard, oranges, parsley, smoked fish, shallots and vinegars, especially balsamic, sherry and red wine. Chioggia beets can also be preserved by pickling them.

Geography/History

All cultivated beets are descendents of the sea beet (B. maritima), a wild seashore plant found growing along the Mediterranean and Atlantic coasts of Europe and North Africa. 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. They should be well weeded though, as beets that fight weeds for growing space can become woody and stringy.

Seasons/Availability

Stripe beets are available year round.