Chioggia Beet

45-55 days. From Italy hails this heirloom striped Beet - a most unusual rosy-red, round Beet on the outside with alternating rings of white and bright pink on the inside. Exceptionally sweet, steam Chioggia lightly to avoid "bleeding". Avoid overcooking to retain its delicate, rich flavor. Or try coarsely grating it on top of a salad for an unusual garnish. Beet green lovers take note: Chioggia's greens were one of the top taste test winners. They are paler green than usual, with a flavor and texture of fine, young Swiss Chard. (OP.)

One packet of about 220 seeds
In stock
catalog
#1330
$3.95
  • Buy 10 for $3.55 each and save 10%
  • Buy 50 for $2.95 each and save 25%
  • Information

  • Direct-sow Beet seeds as soon as the soil can be worked in the spring when the soil has warmed to about 50°F and through the summer for successive crops. Young, tender Beets make the best eating whether they are grated raw in salads, steamed and chilled, or roasted. Beet tops, or greens, are good too; eaten together with Beets, they ensure a dinner rich in vitamins and minerals. Want to store long-keeping Beets like a pioneer? Select the best unblemished Beets. Do not clean them. Trim the greens, retain the taproots and allow surface moisture to dry. In a breathable container (wooden box), spread a layer of sterile sand, lay down a layer of Beets, continuing these layers to the top. Store in a cool (33°F to 39°F), humid spot like a root cellar or insulated garage. You can dig them out like treasure for up to four months or so. (Check them every once in a while to see how they are doing.) Roast whole Beets in the oven to retain their rich flavor for special, more hearty fare. (Don't forget to roast extra Beets and serve them sliced and chilled over baby greens with crumbled goat cheese, toasted pine nuts, finely diced scallions and a raspberry vinaigrette. Big yum.) Deer resistant.

    Average seed life: 2 years.
  • Gardening Tips
  • Featured Recipes

Direct-sow Beet seeds as soon as the soil can be worked in the spring when the soil has warmed to about 50°F and through the summer for successive crops. Young, tender Beets make the best eating whether they are grated raw in salads, steamed and chilled, or roasted. Beet tops, or greens, are good too; eaten together with Beets, they ensure a dinner rich in vitamins and minerals. Want to store long-keeping Beets like a pioneer? Select the best unblemished Beets. Do not clean them. Trim the greens, retain the taproots and allow surface moisture to dry. In a breathable container (wooden box), spread a layer of sterile sand, lay down a layer of Beets, continuing these layers to the top. Store in a cool (33°F to 39°F), humid spot like a root cellar or insulated garage. You can dig them out like treasure for up to four months or so. (Check them every once in a while to see how they are doing.) Roast whole Beets in the oven to retain their rich flavor for special, more hearty fare. (Don't forget to roast extra Beets and serve them sliced and chilled over baby greens with crumbled goat cheese, toasted pine nuts, finely diced scallions and a raspberry vinaigrette. Big yum.) Deer resistant.

Average seed life: 2 years.
Back to Top