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.
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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.