Chioggia beet
Beta vulgaris 'Chioggia' · Root vegetable
Top 10 pairings
The Chioggia is the candy-striped heirloom beet: a round root with pinkish-red skin that, when sliced, opens into a bullseye of alternating pink and white concentric rings. It is milder, sweeter and less earthy than a common red beet, with firm, crisp flesh that shines raw and shaved, since the stripes fade to pale blush when cooked.
Picking a good onedrag
Hard and heavy, just liftedWrinkled, sprouting, soft
Shop firmEveryday bestThe all-rounder: roast, boil, pickle, grate.
CrownStubs cut short, dry and pale
In the handFirm, no give at the shoulder
Skin and tailTaut and dry, a few scuffs
Smell at the crownDry and earthy, almost nothing
These cues are Beetroot's, and hold across its varieties; where this one differs, its own page says so.
What you get from one
67%
Edible part
82 g · crown and skin off
122 g
Weight each
each one
60%
Juice
600 ml a kilo
Keeping ittap a temperature
A domestic fridge holds it about 12× longer than the counter.
98–100%
Humidity
Still, not sealed
Airflow