Baby Chioggia Beets
Inventory, 24 ct : 10.42
This item was last sold on : 01/17/18
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.
|Pacific Beach Ale House||San Diego CA||858-581-2337|
|Cody's at the Cove||San Diego CA||858-459-0040|
|One Door North||San Diego CA||858-232-4220|
|Paradise Point Resort Tidal||San Diego CA||858-490-6363|
|Pueblo||San Diego CA||858-490-6298|
|Wheat & Water||La Jolla CA||858-291-8690|
|Grass Skirt||San Diego CA||858-412-5237|
|Hotel Palomar-Salt Box||San Diego CA||619-515-3003|
|Et Voilà! French Bistro||San Diego CA||619-209-7759|
|Solace & the Moonlight Lounge||Encinitas CA||760-753-2433|
|The Crossings||Carlsbad CA||760-444-1800|
|Marriott Marina Kitchen||San Diego CA||619-234-1500 x6113|
|Miho Gastrotruck||San Diego CA||619-867-4295|
|Viejas Casino Grove Steakhouse||Alpine CA||800-295-3172|
|RoVino Rotisserie + Wine||San Diego CA||619-972-6286|
|The LOT (La Jolla)||La Jolla CA||619-987-9537|
|University Club||San Diego CA||619-234-5200|
|The Miller's Table||Oceanside CA||310-694-4091|
|Two Seven Eight||San Diego CA||619-278-0080|
|Chateau La Jolla||San Diego CA||858-459-4451|
|Roma Urban Market||San Diego CA||619-259-6411|
|Jake's Del Mar||Del Mar CA||858-755-2002|
|The Land & Water Company||Carlsbad CA||760-729-5263|
|Solterra Winery + Kitchen||Encinitas CA||760-230-2970|
|JSIX American restaurant & Bar||San Diego CA||619-531-8744|
|Top of the Market||San Diego CA||619-234-4867|
|Mr A's||San Diego CA||619-239-1377|
|Sheraton Carlsbad (Banquets)||Carlsbad CA||760-827-2400|
|Viewpoint Brewing Co.||Del Mar CA||858-205-9835|
|The Hake||La Jolla CA||619-994-7832|
|Inn at Rancho Santa Fe||Rancho Santa Fe CA||858-381-8289|
|Georges at the Cove||San Diego CA||858-454-4244|
|The Joint||San Diego CA||619-222-8272|
|Izakaya Pacific Beach||San Diego CA||858-274-2742|
|Madison||San Diego CA||619-822-3465|
|Ironside Bar Inc.||San Diego CA||619-269-3033|
|Lodge at Torrey Pines Main||San Diego CA||858-453-4420|
|Chateau Lake San Marcos||San Marcos CA||760-471-0083|
|The Patio Marketplace||San Diego CA||858-270-9900|
|Four Seasons Residence Club||Carlsbad CA||760-603-3700|
|Catania La Jolla||La Jolla CA||619-295-3173|
|Lauberge Del MarLauberge||Del Mar CA||858-259-1515|
|Hotel Del Coronado 1500 Restaurant||Coronado CA||619-435-6611|
|Pamplemousse Grill||Solana Beach CA||858-792-9090|
|Mille Fleurs||Rancho Santa Fe CA||858-756-3085|
|Marriott Del Mar||San Diego CA||858-369-6029|
|10 Barrel Brewing Co.||San Diego CA||619-886-2743|
|Rancho Valencia||Del Mar CA||858-756-1123|
|Ballast Point Restaurant - Miramar||San Diego CA||858-790-6900|
|The Cork and Craft||San Diego CA||858-618-2463|
Recipes that include Baby Chioggia Beets. One is easiest, three is harder.
|Food 52||Slivered Kale Salad with Baby Beets|
|Baby Foode||Chioggia Beets, Radishes & Chia Seeds|
|Half Baked Harvest||Roasted Beet Hummus|
|Mash Your Heart Out||Beets & Blueberry Mash|
|Give Recipe||Chocolate Beet Muffins|
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