Chioggio Beets
Written by Abby King - Agriculture Production Coordinator
Pronounced “key-oh-ja”, the Chioggia beet is sometimes known as the Bullseye Beet or Candycane Beet. When you slice it from side to side you are able to observe the beautiful concentric rings of white and red that give Chioggia beets their alternate monikers. All beets have a slightly sweet, earthy flavor, but red beets (Chioggia included) tend to be slightly sweeter.
Beets are the ultimate bargain buy. Every bunch of beets contains two vegetables - the root and the greens. Beet greens have a slightly salty flavor when compared to greens like lettuce or spinach, and add a lot of depth to a salad. The red stems and leaf veins of Chioggia beets are visually interesting as well. This quality makes dishes more appealing.
When you take your beets home make sure to cut the leaves from the roots and store them separately. Leaves will continue to transpire (lose moisture through their pores, called stomata) in the refrigerator. Without the beet root in the ground, the beet is unable to replace this moisture and your fine crunchy beets will become wilted and soft. If your beets have wilted, a short soak in cold water may revive them slightly. Wilted vegetables are still edible but are much less appealing. The roots will last several weeks in a sealed plastic container (if you can resist eating them that long!) and the leaves will last 4-5 days.
While Chioggia beets are not as heavily pigmented as a solid red beet, they still can stain work surfaces and other food items pink. To avoid turning your entire meal red, cook beets separately and add them at the end of cooking. The rings in the Chioggia beet may fade at certain cooking temperatures. Acids such as vinegar and lemon juice will help a beet retain its vibrant color, whereas salty recipes will cause the color to become more dull.
You don’t need to peel beets! Save yourself some time, retain some nutrients, and avoid staining your hands pink by leaving the skin on the beet. If you must peel your beets, it is easy to rub the skins off of freshly boiled or microwaved beets.
