Chioggia beets are an Italian heirloom variety that is famous for its brightly colored, concentric-ringed flesh. They are known to have one of the most robust earthy tastes among beet varieties and are named after the coastal town of Chioggia, Italy which is located on a small piece of land just outside of the Venice lagoon. While still localized to grocers and farmers who carry specialty varieties (such as… us!), Chioggia beets are increasing in popularity for their strong visual appeal and earthy flavor. Don’t they look so cute?
Let’s be honest, part of the appeal of these beets is their looks. That’s why they are popularly used raw to preserve the bright stripes in the flesh and can be sliced into salads or garnished on top of soups. Coating the slices in lemon juice or vinegar will also help maintain the coloring. When cooked, the flesh will fade into a pale pink or white hue.
So, what can you do with them?
Well, they can be roasted to develop a sweet, earthy, and caramelized flavor, or steamed for a tender, soft consistency. They can also be thinly sliced and baked into chips, blended into sauces or dips such as hummus, sliced into sticks and wrapped into fresh spring rolls, or pickled for extended use.
Have fun with it!
Raw, Vegan Candy Striped Beet “Ravioli”