Chioggia beetroot, also known as “candy cane beet” or “bull’s-eye beet,” is a striking red globe root vegetable renowned for its unique concentric rings of red and white flesh. This heirloom variety, named after the coastal town of Chioggia near Venice, Italy, has a sweet, mild flavour that sets it apart from its more earthy beet cousins.
What does it taste like?
Chioggia's tender texture and delicate taste have made it a favourite in both traditional Italian and modern cuisine. It tastes a little sweeter than a regular purple beet. Not only does this beetroot offer visual appeal, but it is also packed with essential nutrients like folate, manganese, and antioxidants, making it as healthful as it is beautiful.
How to use it
Try Chioggia beetroot as a simply sliced, vibrant side dish to add a bright contrast to darker proteins. Thinly sliced, it also makes an elegant carpaccio appetizer, showcasing its unique pink and white rings in a beautiful presentation. For a twist, pickle Chioggia beetroot and use it as a topping on a protein dish – its natural sweetness and zing provide a deliciously tangy complement to meats and seafood alike. Whether fresh, pickled, or thinly sliced, this versatile beetroot adds both colour and flavour to a variety of meals.
How can I use the leaves?
Don't throw away the leaves as they can elevate a variety of dishes. Sauté them with olive oil, garlic, salt, and pepper for a delicious side dish, or enjoy their mild, earthy flavour raw in salads – an excellent substitute for spinach. These leaves also add texture and nutrients to soups, pastas, and smoothies. For a creative twist, make a flavourful beet green pesto, use the leaves as a filling in quiches, or try them as edible wrappers for a unique presentation. To preserve their flavour, dehydrate the leaves in the oven at 57°C for 8–10 hours. With so many possibilities, Chioggia beetroot leaves are a delightful addition to any kitchen.
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