We’re planning to include lovely Chioggia Beets in this weekend’s co-op style produce shares. When you cut them open, you’ll find a little surprise:
Doesn’t that just make you happy? Also known as the “candy cane beet” and the “bullseye beet”, the chioggia is an heirloom beet from Italy.
The chioggia beet came from the Italian coastal town of Chioggia, near Venice. It’s been around since the early 19th-century. It tastes just like regular purple beets, maybe a little sweeter. The skin is a hot pink/fuchsia color, and when sliced open, the inside has beautiful pink and white stripes. Like any other beet, it can be prepared the same way; steamed, sauteed, roasted, and pickled. The greens are also edible. Sadly, the beautiful stripes fade when the beet is cooked.
Try these chioggia beet recipes…
- Roasted Beet Salad with Barley, Feta, and Red Onion
- Chioggia Beets with Raspberry Mint Vinaigrette
- Chioggia Beet Carpaccio
- Roasted Chioggia Beets with Feta
Try these other beet recipes…
- Roasted Beets and Sautéed Beet Greens
- Beet “Hummus”
- “Almost Mom’s” Beet Soup from Urban Acres member, Lygia Waters
- Roasted Beet and Fennel Salad
- Chocolate Beet Muffins
- Roasted Beet Dip
- Arugula Salad with Beets and Goat Cheese
- Balsamic Beet Salad
- Beets Spotlight with recipes – TheKitchn.com
- Or, substitute beets for the turnips in this recipe and roast them with potatoes
Get lots of recipe ideas on our Pinterest page!