Inventory, 25 lbs : 7.48
This item was last sold on : 07/20/17
Chioggia beets are made of of entirely edible roots, stems and leaves. The swollen dusty ruby colored 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 ring pattern of magenta pink and bone white. Chioggia beets inherently contain the highest content of geosmin, an organic compound which gives them a deep earthy flavor and aroma. Cooked Chioggia beets will not retain their brilliant coloring, rather fade to paler versions of their original colors.
Stripe 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. It is a member of the Chenopodiaceae family, which also includes spinach, chard, orach and quinoa.
The Chioggia beet can be roasted, steamed or braised. Roasting the beet will bring out the most flavor. Chioggia beets can be served cold or hot. They are a great salad beet, whether served alongside greens or as the main ingredient. Chioggia beets pair well with other beets, bacons, apples, butter, cheeses such as goat cheese, gorgonzola and aged pecorino, cucumbers, creme fraiche, hard-coked eggs, fennel, mustard, oranges, parsley, smoked fish, shallots and vinegars, especially balsamic, sherry and red wine. Chioggia beets can also be preserved by pickling them.
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. Chioggia beets grow best in a cool climate, though they can tolerate some heat. They should be well weeded though, as beets that fight weeds for growing space can become woody and stringy.
Restaurants currently purchasing this product as an ingredient for their menu.
|Brasserie||San Diego CA||858-450-9576|
|The Joint||San Diego CA||619-222-8272|
|Chez Loma||Coronado CA||619-435-0661|
|The Cork and Craft||San Diego CA||858-618-2463|
|Marriott Marina Kitchen||San Diego CA||619-234-1500 x6113|
|UCSD Food & Nutrition Department La Jolla||San Diego CA||858-657-6473|
|Marriott Marquis North Tower||San Diego CA||619-234-1500|
|The Shout House||San Diego CA||619-231-6700|
|Jake's Del Mar||Del Mar CA||858-755-2002|
|Kindred||San Diego CA||858-342-3609|
|University Club||San Diego CA||619-234-5200|
|Cardiff Seaside Market||Cardiff CA||760-753-5445|
|Aussie Yacht Services||San Diego CA||858-740-1987|
|Waters Catering||San Diego CA||619-276-8803 x4|
|Sugar and Scribe||La Jolla CA||858-274-1733|
|The Curious Fork||Solana Beach CA||650-468-6195|
|Bahia Resort Kitchen||San Diego CA||858-488-0551|
|The Bellows||San Marcos CA||619-395-6325|
|Village Vino||San Diego CA||619-546-8466|
|The Miller's Table||Oceanside CA||310-694-4091|
|The Hake||La Jolla CA||619-994-7832|
|Brigantine Poway||Poway CA||858-486-3066|
|Tom Hams Light House||San Diego CA||619-291-9110|
|Barleymash||San Diego CA||619-276-6700 x304|
|Dolce Pane & Vino||Del Mar CA||858-832-1518|
|Pueblo||San Diego CA||858-490-6298|
|Bang Bang Sushi||San Diego CA||619-677-2264|
|Cueva Bar||San Diego CA||619-269-6612|
|Cucina Sorella||San Diego CA||619-281-4014|
|Pamplemousse Grill||Solana Beach CA||858-792-9090|
|Izakaya Pacific Beach||San Diego CA||858-274-2742|
|JSIX American restaurant & Bar||San Diego CA||619-531-8744|
|Brigantine Corp||San Diego CA||858 926 9644|
|The Clean & Colorful Kitchen||San Diego CA||858-775-9005|
|The Crossings||Carlsbad CA||760-444-1800|
|The Healing Kitchen||San Diego CA||619-807-9911|
|Wine Vault & Bistro||San Diego CA||619-295-3939|
|Root Cellar Catering Co.||San Diego CA||760-846-2092|
|Parakeet cafe||La Jolla CA||619-578-1040|
Recipes that include Chioggia Beets. One is easiest, three is harder.
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