Baby Chioggia Beets
Inventory, 24 ct : 23.08
This item was last sold on : 05/27/17
Baby Chioggia beets are entirely edible: roots, stems and leaves. The swollen dusty magenta globular root is topped with variegated pink and pistachio colored mid ribs and broad wavy green leaves. The flesh of the root is distinguished by its concentrated rings of deep pink and translucent white. Though sweet and tender, especially when harvested young, Chioggia beets inherently contain the highest content of geosmin, an organic compound responsible for their deep earthy flavor and aroma. Cooked Chioggia beets will not retain their brilliant coloring, rather fade to paler versions of their original colors.
Baby Chioggia bunch beets are available year-round.
The Chioggia beet, AKA Candy Stripe and Bull's Eye beet, is a biennial plant grown almost exclusively as a table beet.
Beet greens contain concentrated amounts of oxalic acid. Thus, when eaten in excess, they can interfere with the body's ability to metabolize calcium.
Steaming and roasting bring out the best flavor that the Chioggia beet can offer. The skin should be peeled, which is easiest after it has cooked, as it simply slips away from its flesh. Chioggia beets pair well with cheese such as pecorino and gorgonzola, bacon, apples, fennel, citrus, potatoes, shallots, vinegar, walnuts, smoked and cured fish. Chioggia beets can be preserved via pickling, which also changes their flavor profile while contributing to the length of the root's shelf-life. Beets will keep, refrigerated, for up to a week or longer if their tops are removed.
In Italy, in addition to growing the Chioggia beet for fresh markets, it is cultivated for processing into beet juice. The beet juice is then used to color pasta.
All cultivated beets are descendents of the sea beet (B. maritima), a wild seashore plant found growing along the Mediterranean and Atlantic coasts of Europe and North Africa. The Chioggia beet is an Italian heirloom variety established circa 1840. It was named for the town in which it was first cultivated, the island fishing village of Chioggia, near the Lagoon of Venice. It is an open-pollinated variety, allowing for the potential of cross-breeding once plants have flowered or have run to seed. Beet varieties should be grown biannually and be planted at least 1-2 miles apart to avoid accidental hybridization.
Restaurants currently purchasing this product as an ingredient for their menu.
|The Joint||San Diego CA||619-222-8272|
|Lauberge Del Mar||Del Mar CA||858-259-1515|
|Mr A's||San Diego CA||619-239-1377|
|Campfire Bar||Carlsbad CA||858-231-0862|
|Rancho Valencia||Del Mar CA||858-756-1123|
|Dan Gonzales Inc.||San Diego CA||858 922 0522|
|The Miller's Table||Oceanside CA||310-694-4091|
|Chateau La Jolla||San Diego CA||858-459-4451|
|Waters Catering||San Diego CA||619-276-8803 x4|
|Stake Chophouse & Bar||Coronado CA||619-295-3172|
|Mille Fleurs||Rancho Santa Fe CA||858-756-3085|
|University Club||San Diego CA||619-234-5200|
|Cody's at the Cove||San Diego CA||858-459-0040|
|Cucina Sorella||San Diego CA||619-281-4014|
|Cesar RSF||Rancho Santa Fe CA||858-771-1313|
|The Wooden Spoon||Escondido CA||760-445-2816|
|Nomad Donuts||San Diego CA||619-431-5000|
|Pendry SD (Pendry Banquets)||San Diego CA||619-738-7000|
|Georges at the Cove||San Diego CA||858-454-4244|
|Marriott Del Mar||San Diego CA||858-369-6029|
|Dolce Pane & Vino||Del Mar CA||858-832-1518|
|Barleymash||San Diego CA||619-276-6700 x304|
|JSIX American restaurant & Bar||San Diego CA||619-531-8744|
|The Hake||La Jolla CA||619-994-7832|
|Dolce at the Highlands||San Diego CA||858-847-2740|
|Sheraton Carlsbad (20/20)||Carlsbad CA||760-827-2400|
|Flying Pig Pub & Kitchen 2||Vista CA||760-630-4311|
|Pendry SD (Lion Fish)||San Diego CA||619-738-7000|
|Pamplemousse Grill||Solana Beach CA||858-792-9090|
|Bali Hai Restaurant||San Diego CA||619-222-1181|
|Paradise Point Resort Tidal||San Diego CA||858-490-6363|
|Ponsatys||Rancho Santa Fe CA||858-771-1871|
|Viejas Casino Grove Steakhouse||Alpine CA||800-295-3172|
|Cutwater Spirits||San Diego CA||619-672-3848|
|Hotel Palomar-Salt Box||San Diego CA||619-515-3003|
|Ballast Point Restaurant - Miramar||San Diego CA||858-790-6900|
|Coast Catering||Escondido CA||619-295-3173|
|Golden Spoon Catering (DM)||San Diego CA||858-577-0400|
|Madison||San Diego CA||619-822-3465|
|The Smoking Goat||San Diego CA||858-232-4220|
|The Cork and Craft||San Diego CA||858-618-2463|
|Red Card Cafe||San Diego CA||858-291-8030|
|Et Voilà! French Bistro||San Diego CA||619-209-7759|
|Miho Gastrotruck||San Diego CA||619-867-4295|
|Horton Grand Hotel||San Diego CA||619-544-1886|
|Cow by Bear||San Diego CA||415-565-9989|
|Wheat & Water||La Jolla CA||858-291-8690|
Recipes that include Baby Chioggia Beets. One is easiest, three is harder.
|The View from Great Island||Pink Beet Chips|
|Delish||Pickled Baby Beets|
|Food 52||Slivered Kale Salad with Baby Beets|
|Pop Artichoke||Chioggia Beet Carpaccio|
|Mash Your Heart Out||Beets & Blueberry Mash|
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