Baby Chioggia Beets
Inventory, 24 ct : 15.74
This item was last sold on : 03/20/18
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.
|Grossmont-Cuyamaca Community College District||El Cajon CA||619-644-7585|
|Hotel Del Coronado 1500 Restaurant||Coronado CA||619-435-6611|
|Mr A's||San Diego CA||619-239-1377|
|Solterra Winery + Kitchen||Encinitas CA||760-230-2970|
|Searsucker Downtown||San Diego CA||619-233-7327|
|One Door North||San Diego CA||858-232-4220|
|Rancho Valencia||Del Mar CA||858-756-1123|
|The Wooden Spoon||Escondido CA||760-445-2816|
|Mille Fleurs||Rancho Santa Fe CA||858-756-3085|
|Bellamy's Restaurant||Escondido CA||760-747-5000|
|Cow by Bear||San Diego CA||415-565-9989|
|Viewpoint Brewing Co.||Del Mar CA||858-205-9835|
|Ballast Point Restaurant - Miramar||San Diego CA||858-790-6900|
|Inn at Rancho Santa Fe||Rancho Santa Fe CA||858-381-8289|
|Stake Chophouse & Bar||Coronado CA||619-522-0077|
|Marriott Marina Kitchen||San Diego CA||619-234-1500 x6113|
|Viejas Casino Locale||Alpine CA||702-401-0455|
|La Costa Resort & Spa Vue||Carlsbad CA||760-930-7063|
|Born & Raised||San Diego CA||619-550-5412|
|The Miller's Table||Oceanside CA||310-694-4091|
|Bahia Resort Hotel||San Diego CA||858-488-0551|
|Hotel Republic San Diego||San Diego CA||619-398-3100|
|Pendry SD (Lion Fish)||San Diego CA||619-738-7000|
|The Cork and Craft||San Diego CA||858-618-2463|
|Cesar RSF||Rancho Santa Fe CA||858-771-1313|
|Cucina Sorella||San Diego CA||619-281-4014|
|Sorority Cuisine - SAE||San Diego CA||310-402-6195|
|JSIX American restaurant & Bar||San Diego CA||619-531-8744|
|RoVino Rotisserie + Wine||San Diego CA||619-972-6286|
|Wine Vault & Bistro||San Diego CA||619-295-3939|
|Pacific Beach Ale House||San Diego CA||858-581-2337|
|Pascucci Pasta||San Diego CA||619-285-8000|
|AToN Center Inc.||Encinitas CA||858-759-5017|
|Solace & the Moonlight Lounge||Encinitas CA||760-753-2433|
|Pendry SD (Pool House)||San Diego CA||619-738-7000|
|Absolution by the Sea||La Jolla CA||760-504-6075|
|Puesto-La Jolla||La Jolla CA||858-775-2289|
|Maretalia Ristorante||Coronado CA||619-522-6890|
|Del Mar Country Club||Rancho Santa Fe CA||858-759-5500 x207|
|Sheraton Carlsbad (20/20)||Carlsbad CA||760-827-2400|
|Madison||San Diego CA||619-822-3465|
|Uptown Tavern||San Diego CA||619-847-4688|
|Viejas Casino Grove Steakhouse||Alpine CA||800-295-3172|
|Lauberge Del MarLauberge||Del Mar CA||858-259-1515|
|Monteferante Foods||San Diego CA||(310)-740-0194|
|Paradise Point Resort Tidal||San Diego CA||858-490-6363|
|Jake's Del Mar||Del Mar CA||858-755-2002|
|Village Vino||San Diego CA||619-546-8466|
|Pamplemousse Grill||Solana Beach CA||858-792-9090|
|The Patio Marketplace||San Diego CA||858-270-9900|
|Marriott Del Mar||San Diego CA||858-369-6029|
|The Hake||La Jolla CA||619-994-7832|
|Et Voilà! French Bistro||San Diego CA||619-209-7759|
|Miho Gastrotruck||San Diego CA||619-867-4295|
|San Diego Culinary Institute Inc.||La Mesa CA||619-644-2100|
Recipes that include Baby Chioggia Beets. One is easiest, three is harder.
|Healthy Sweet Eats||Red Velvet Freezer Fudge|
|The View from Great Island||Pink Beet Chips|
|Mash Your Heart Out||Beets & Blueberry Mash|
|Half Baked Harvest||Roasted Beet Hummus|
|Epicurious||Roasted Baby Beets|
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