SEASONAL SPOTLIGHT | CHIOGGIA BEET
Chioggia Beet
Season: Fall Through Spring
I’m endlessly drawn to produce that surprises (and delights the senses) — the kind that reveals something unexpected beneath an unassuming exterior. Chioggia beets are a perfect example. Their dusty-skinned, ordinary outside makes them indistinguishable from any other beet. But slice one open, and you’re met with a mesmerizing display of concentric rings in vivid fuchsia and white, a natural work of art hidden just beneath the surface. Their beauty, however, is not only visual — Chioggia beets offer a delicate sweetness, far milder and less earthy than their deep-red counterparts. Crisp and refreshing when raw, rich and sweet when roasted, they bring vibrancy (and depth) to both the plate and the palate, proving that nature’s most stunning creations often come wrapped in the most unassuming forms.
What Are Chioggia Beets?
Chioggia beets, sometimes called candy-striped or bull’s-eye beets, are an heirloom variety hailing from Chioggia, a coastal town near Venice. Unlike traditional red beets, which have an earthy depth and a more pronounced minerality, Chioggia beets are delicately sweet, with a subtle, almost citrusy brightness. Their flesh is less dense and doesn’t bleed its color, making them ideal for raw applications where their crisp texture and natural beauty can shine.
When Are Chioggia Beets in Season?
Like all beets, Chioggia beets are a cool-season crop, typically harvested in late spring and again in early fall. They thrive in cooler temperatures, which help concentrate their natural sugars, making the best specimens vibrantly sweet. While they store well and can be found year-round, their peak season offers the freshest, most flavorful roots.
How to Prepare Chioggia Beets
Chioggia beets are as versatile as they are striking, and their preparation determines how their natural sweetness and crisp texture shine. In Italy, they’re often enjoyed crudo, or raw — thinly shaved and simply dressed with olive oil, lemon, and flaky salt. Their mild sweetness pairs beautifully with creamy cheeses, bright citrus, and toasted nuts, making them a stunning addition to salads, carpaccios, and even sandwiches. Unlike red beets, they don’t bleed their color, so their delicate candy-striped pattern remains intact, adding both vibrancy and visual intrigue to any dish.
Roasting brings out their deeper, caramelized notes, softening their texture while intensifying their natural sweetness. Unlike red or golden beets, Chioggia beets retain a lighter, more delicate flavor when roasted. To preserve their signature rings, they can be roasted whole with their skins on and then gently peeled once cooled — though their graphic vibrancy will fade slightly in the process.
Steaming or quick-blanching keeps their color vibrant and their texture tender yet firm, making them an excellent addition to grain bowls, warm salads, or simple vegetable plates. Even their greens, if fresh and not wilted, are worth saving — sautèed with garlic and olive oil, they offer a delicious, slightly bitter contrast to the beets’ inherent sweetness. However they’re prepared, Chioggia beets bring both beauty and balance to the table.
How to Choose the Best Chioggia Beets
Look for beets that are firm and heavy for their size, with smooth skin free of blemishes or soft spots. If the greens are still attached, they should be fresh and perky, not wilted — a sign that the beet itself was recently harvested. Smaller beets tend to be sweeter and more tender, while larger ones can develop a slightly woodier texture.
How to Store Chioggia Beets
Remove the greens as soon as you bring them home (they draw moisture from the root), but don’t discard them — they’re delicious sautéed or blended into pestos. Store the beets in the crisper drawer, where they’ll keep for several weeks. If you’ve sliced or peeled them, keep them in an airtight container with a damp paper towel to maintain freshness.
