The 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.