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Chioggia Beets

Chioggia Beets is also known as candy cane beet because that’s what it looks like when it’s cut in half. It originates from northern Italy and it’s spread across the world somewhere in the 19th century and become a staple of healthy cuisines where ever it’s used.

It’s most noticeable for its striking look and the red and white straps. It’s used in salads and soups most of all but there are other more innovative ways to use it as well. It’s also cooked faster than most other beets.

Chioggia Beet Trivia

  • It’s named after Chioggia, fishing town in the province of Venice.
  • Add a little bit lemon juice or white vinegar when cooking the Chioggia beets to keep the color from fading.
  • Sometimes they are called bulls eye beet

Chioggia Beet Buying Guide

When selection your Chioggia beets, you should be looking for firm beets that don’t have any visible bruising on them. It’s also a good idea to look for the ones that with fresh greens. That’s a sign that the whole beet is fresh and the greens could also be used for some recipes.

These beets are especially lush and tender in comparison to others and that’s something to keep note of when you’re visiting the local farmers market.

Chioggia Beet Production & Farming in Texas

Texas is the perfect state for growing this type of beet. It grows best at the 60-degree temperature and that’s the temperature you get in Huston during the season in which these beets grow and can be harvested, meaning mid-November.

The beets are grown in raised seed beds and they are grown from the small seed capsules that are easy to purchase and to plant. This means that they can be grown by commercial ventures or in home gardens that put a bit of work into the planning part of planting.

It’s important to thin the beets a bit as they grow because they will grow in size and in all directions. That means that the roots and leafs may start pressing on the beets around them and thinning will give them space to grow. They will also require mulch and water to be added once a week.

Days to maturity are probably between 50 and 70 days depending on your soil and the quality of the beets you’re planting. Leave about one inch of stem on each beet when you’re removing it and store the greens separately. Beets can be stored for a long time.


Pesticides are used on beets because there are plenty of insects that can harm them. They have a thin skin which means that the pesticides are easy to penetrate them and they usually stay on for quite a long time.


Chioggia Beets originates from Italy and it’s brought to the US by Italian immigrants, probably sometime in the 19th century. It works best in the cool climate that comes natural in northern Italy and in the US there’s limitation as to where it can be grown. For the most part it’s grown in the West Texas.

They are mostly sold to restaurants, in specialty stores or you can purchase them directly from the farmer that grows it if you know one and if you can match the price provided by the restaurants and larger buyers.


Beets are packed in wooden boxes and transported to the stores that way. Sometimes the leafs are cut off and packed separately in plastic bags but that’s mostly the case in small farmer’s markets. In larger stores you’ll get the two together so you can assess how fresh they are.

Enjoying Chioggia Beets

For the most part Chioggia Beets can be prepared like any other beets. They should be scrubbed first and then you can either boil or roast them depending on your preference and taste. It’s best to add a few spoons of lemon juice to the boiling water to improve the flavor. This will also keep the color from bleeding.

For roasting, it’s best to prick the beets all over using a fork and to cover them in aluminum foil. Roast at 400 degrees Fahrenheit for 45 minutes to an hour, until tender.

To serve, slice the Chioggia Beets through the center axis. There’s no difference as to how you slice them, but the colors are their main feature and this way you can display it.


The roots and the greens should be stored separately but both are stored in the same way. They should be put in plastic bags and placed in the cold part of the fridge. It’s important not to wash them before storing because water will only make them rot faster.


Most choose to cook these beets in a way that will allow them to keep the colors that make them so unique and appealing. They mostly used in salads, but they can also be roasted or fried. The salad is made simply and with the ingredients you have at your disposal.

Whisk together lemon juice, oil, salt, and pepper in a large bowl. Add beets and toss to coat evenly. Sprinkle with remaining ingredients.

  • 1/4 cup Meyer lemon juice
  • 1/4 cup hazelnut or olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 small Chioggia beets, peeled and sliced very thin
  • 1/2 cup crumbled ricotta salad cheese
  • 1/4 cup torn mint leaves
  • 1/2 cup roughly chopped toasted hazelnuts


Beets are very low in calories (provide only 45 kcal/100 g), and contain zero cholesterol and a small amount of fat. Its nutrition benefits come particularly from fiber, vitamins, minerals, and unique plant derived anti-oxidants.

The root is a rich source of the phytochemical compound, glycine betaine. Betaine has the property of lowering homocysteine levels within the blood. Homocysteine, one of the highly toxic metabolite, promotes platelet clot as well as atherosclerotic plaque formation, which, otherwise, can be harmful to blood vessels. High levels of homocysteine in the blood result in the development of coronary heart disease (CHD), stroke and peripheral vascular diseases.

Raw beets are an excellent source of folates. It contains about 109 µg/100 g of this vitamin (Provides 27% of RDA). However, prolong cooking may significantly deplete its level in food. Folates are necessary for DNA synthesis within the cells. When given during peri-conception period folates can prevent neural tube defects in the baby.

Additionally, its top greens are an excellent source of carotenoids, flavonoid anti-oxidants, and vitamin A; contain these compounds several times more than that of in the roots. Vitamin-A is required maintaining healthy mucus membranes and skin and is essential for vision. Consumption of natural vegetables rich in flavonoids helps to protect from lung and oral cavity cancers.

When Are Chioggia Beets in Season in Texas?

To find out when Chioggia Beets are in season in Texas, please check the seasonal chart below. Why is this important? We are rarely encouraged to think about the physical lengths our food travels before arriving on the market shelves. And all of this travel comes with a hefty environmental cost that is concealed from the consumer’s eye. One of the most salient benefits to eating seasonally is that you are effectively reducing your carbon footprint and supporting a more geographically sustainable food economy. Check other fruit and veg that’s in season in Texas now.



  • Serving Size: 1 Serving
  • Calories: 37.4 2%
  • Carbs: 8.5g 3%
  • Sugar: 6.8g
  • Fiber: 1.7g 7%
  • Protein: 1.4g 3%
  • Fat: 0.2g 0%
  • Saturated Fat: 0g 0%
  • Trans Fat 0g 0%
  • Cholesterol 0mg 0%
  • Sodium 242mg 10%
  • Vitamin C 3.1mg 5%
  • Vitamin A 29.8IU 1%
  • Calcium 13.6mg 1%
  • Iron 0.7mg 4%
  • Potassium 259mg 7%
  • Vitamin K 0.2mcg 0%
  • Vitamin E 0mg 0%
  • Vitamin B6 0.1mg 3%
  • Folate 68mcg 17%
  • Magnesium 19.6mg 5%
  • Phosphorus 32.3mg 3%
  • Zinc 0.3mg 2%


When are Chioggia Beets in season in Texas?

  • Jan
  • Feb
  • Mar
  • Apr
  • May
  • Jun
  • Jul
  • Aug
  • Sep
  • Oct
  • Nov
  • Dec

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