Baby Chioggia Beets
Inventory, 24 ct : 33.50
This item was last sold on : 02/23/17
Baby Chioggia beets are entirely edible: roots, stems and leaves. The swollen dusty magenta globular root is topped with variegated pink and pistachio colored mid ribs and broad wavy green leaves. The flesh of the root is distinguished by its concentrated rings of deep pink and translucent white. Though sweet and tender, especially when harvested young, Chioggia beets inherently contain the highest content of geosmin, an organic compound responsible for their deep earthy flavor and aroma. Cooked Chioggia beets will not retain their brilliant coloring, rather fade to paler versions of their original colors.
Baby Chioggia bunch beets are available year-round.
The Chioggia beet, AKA Candy Stripe and Bull's Eye beet, is a biennial plant grown almost exclusively as a table beet.
Beet greens contain concentrated amounts of oxalic acid. Thus, when eaten in excess, they can interfere with the body's ability to metabolize calcium.
Steaming and roasting bring out the best flavor that the Chioggia beet can offer. The skin should be peeled, which is easiest after it has cooked, as it simply slips away from its flesh. Chioggia beets pair well with cheese such as pecorino and gorgonzola, bacon, apples, fennel, citrus, potatoes, shallots, vinegar, walnuts, smoked and cured fish. Chioggia beets can be preserved via pickling, which also changes their flavor profile while contributing to the length of the root's shelf-life. Beets will keep, refrigerated, for up to a week or longer if their tops are removed.
In Italy, in addition to growing the Chioggia beet for fresh markets, it is cultivated for processing into beet juice. The beet juice is then used to color pasta.
All cultivated beets are descendents of the sea beet (B. maritima), a wild seashore plant found growing along the Mediterranean and Atlantic coasts of Europe and North Africa. The Chioggia beet is an Italian heirloom variety established circa 1840. It was named for the town in which it was first cultivated, the island fishing village of Chioggia, near the Lagoon of Venice. It is an open-pollinated variety, allowing for the potential of cross-breeding once plants have flowered or have run to seed. Beet varieties should be grown biannually and be planted at least 1-2 miles apart to avoid accidental hybridization.
Restaurants currently purchasing this product as an ingredient for their menu.
|Sababa Kitchen||San Diego CA||619-507-9734|
|Island Palms Blue Wave Hotel & Marina||San Diego CA||619-222-0561|
|Miho Gastrotruck||San Diego CA||619-867-4295|
|JRDN Restaurant||San Diego CA||858-270-5736|
|The Hake||La Jolla CA||619-994-7832|
|Pueblo||San Diego CA||858-490-6298|
|Sheraton Carlsbad Resort & Spa||Carlsbad CA||760-827-2400|
|Chateau La Jolla||San Diego CA||858-459-4451|
|Et Voilà! French Bistro||San Diego CA||619-209-7759|
|Viejas Casino Buffett||Alpine CA||619-659-1774|
|Flying Pig Pub & Kitchen 2||Vista CA||760-630-4311|
|University Club||San Diego CA||619-234-5200|
|Catamaran||San Diego CA||858-488-1081|
|Bali Hai Restaurant||San Diego CA||619-222-1181|
|Jake's Del Mar||Del Mar CA||858-755-2002|
|Paradise Point Resort Tidal||San Diego CA||858-490-6363|
|Pacific Athletic Club||San Diego CA||858-509-0700|
|Bleu Boheme||San Diego CA||619-255-4167|
|Marriott Del Mar||San Diego CA||858-369-6029|
|Tasting Room Del Mar||Del Mar CA||562-756-1170|
|The Joint||San Diego CA||619-222-8272|
|JSIX American restaurant & Bar||San Diego CA||619-531-8744|
|Hyatt Islandia||San Diego CA||619-224-1234|
|Ponsatys||Rancho Santa Fe CA||858-771-1871|
|Four Seasons Residence Club||Carlsbad CA||760-603-3700|
|Sheraton Carlsbad (Banquets)||Carlsbad CA||760-827-2400|
|Pendry San Diego (Lion Fish)||San Diego CA||619-738-7000|
|Belmont Park Entertainment||San Diego CA||858-228-9283|
|ARHE Cuisine Corporation - Cocina Sirena||San Diego CA||619-564-8970|
|Boto Sushi Del Mar||Del Mar CA||760-207-5944|
|The Miller's Table||Oceanside CA||310-694-4091|
|Georges at the Cove||San Diego CA||858-454-4244|
|Marriott Marquis North Tower||San Diego CA||619-234-1500|
|Swell Cafe (Del Mar)||Del Mar CA||858-270-9900|
|RoVino Rotisserie + Wine||San Diego CA||619-972-6286|
|Eddie V's La Jolla||San Diego CA||858-459-5500|
|The Cork and Craft||San Diego CA||858-618-2463|
|Brasserie||San Diego CA||858-450-9576|
|Ballast Point Restaurant - Miramar||San Diego CA||858-790-6900|
|Madison||San Diego CA||619-822-3465|
|Pamplemousse Grill||Solana Beach CA||858-792-9090|
|Seasons of La Jolla||San Diego CA||858-456-8619|
|Viejas Casino Grove Steakhouse||Alpine CA||800-295-3172|
|Real Food & Spirits||Solana Beach CA||858-793-7325|
|The Wooden Spoon||Escondido CA||760-445-2816|
|Mille Fleurs||Rancho Santa Fe CA||858-756-3085|
|Solterra Winery + Kitchen||Encinitas CA||760-230-2970|
|Beaumont's||San Diego CA||858-459-0474|
|Dolce at the Highlands||San Diego CA||858-847-2740|
|Sheraton Carlsbad (20/20)||Carlsbad CA||760-827-2400|
|Lauberge Del Mar||Del Mar CA||858-259-1515|
|Blue Point / Coastal Cuisine||San Diego CA||619-233-6623|
|Toast Catering||san diego CA||858-208-9422|
|Cody's at the Cove||San Diego CA||858-459-0040|
|West Root||San Diego CA||619-276-6700|
|Red Card Cafe||San Diego CA||858-291-8030|
|Catania La Jolla||La Jolla CA||619-295-3173|
|Rancho Valencia||Del Mar CA||858-756-1123|
|The Farm Golf Club||Rancho Santa Fe CA||858-756-5585|
|Pardon My French Bar & Kitchent||San Diego CA||619-546-4328|
|Waters Catering||San Diego CA||619-276-8803 x4|
Recipes that include Baby Chioggia Beets. One is easiest, three is harder.
|Food 52||Slivered Kale Salad with Baby Beets|
|Happy Healthy Mama||Coconut Oil Roasted Beets|
|Mash Your Heart Out||Beets & Blueberry Mash|
|Nourished Kitchen||Braised Whole Baby Beets|
|Give Recipe||Chocolate Beet Muffins|
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