Chioggia Beets

Share this post

chioggia_beets_lgThe Chioggia Beet is an heirloom variety, hailing from Chioggia, a  miniature Venice on Italy’s Adriatic Sea. Chioggia stripes + cooking = pink. If you want to preserve the  beets’ unusual design, slice and serve raw. Cook them gently, steam,  boil, or roast. To get the most nutrients, cook beets with the skin on  and then peel afterwards. This makes clean up easier too although the  Chioggias don’t “bleed” as much as other red beets.

Sign up for our monthly newsletter

 

Recent Food articles:

How (and why) to grill every fruit, every day
June 15, 2016
A tale of two cherries
June 7, 2016
All the goodness of pie without the crust
May 20, 2016
Thirteen ways of looking at a strawberry
April 15, 2016
Three fresh salads with spring ingredients
March 29, 2016
The history and health benefits of avocado
March 24, 2016
Warming soups packed with nutrition to power you through to spring
February 24, 2016
February 12, 2016
Ancient grains: the hype and the health
January 26, 2016
Three lunch options packed with fiber, veggies, and protein
January 25, 2016

More recent articles:

Honeybees land at FruitGuys HQ
May 24, 2016
It's good for your body, good for your brain, and good for the world
May 24, 2016
How to sleep when the temperature soars
May 12, 2016
Five tips for spring-cleaning the office
April 26, 2016
Five steps to getting your bike ready for spring
April 26, 2016

About Us

The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.