Baby Chioggia Beets
Inventory, 24 ct : 10.80
This item was last sold on : 04/21/17
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.
|The Miller's Table||Oceanside CA||310-694-4091|
|Nomad Donuts||San Diego CA||619-431-5000|
|Pendry SD (Pendry Banquets)||San Diego CA||619-738-7000|
|Dan Gonzales Inc.||San Diego CA||858 922 0522|
|The Smoking Goat||San Diego CA||858-232-4220|
|Royal Polaris Sportfishing||San Diego CA||619-226-8030|
|Sheraton Carlsbad (20/20)||Carlsbad CA||760-827-2400|
|Georges at the Cove||San Diego CA||858-454-4244|
|Urban Kitchen||San Diego CA||619-239-2222|
|Barleymash||San Diego CA||619-276-6700 x304|
|The Joint||San Diego CA||619-222-8272|
|Mille Fleurs||Rancho Santa Fe CA||858-756-3085|
|Marriott Del Mar||San Diego CA||858-369-6029|
|Mr A's||San Diego CA||619-239-1377|
|Bali Hai Restaurant||San Diego CA||619-222-1181|
|Cow by Bear||San Diego CA||415-565-9989|
|The Hake||La Jolla CA||619-994-7832|
|Four Seasons Residence Club||Carlsbad CA||760-603-3700|
|The Cork and Craft||San Diego CA||858-618-2463|
|Pamplemousse Grill||Solana Beach CA||858-792-9090|
|Campfire Bar||Carlsbad CA||858-231-0862|
|Jake's Del Mar||Del Mar CA||858-755-2002|
|Et Voilà! French Bistro||San Diego CA||619-209-7759|
|Lauberge Del Mar||Del Mar CA||858-259-1515|
|Cesar RSF||Rancho Santa Fe CA||858-771-1313|
|Ballast Point Restaurant - Miramar||San Diego CA||858-790-6900|
|Wheat & Water||La Jolla CA||858-291-8690|
|Paradise Point Resort Tidal||San Diego CA||858-490-6363|
|Chateau La Jolla||San Diego CA||858-459-4451|
|Vista Valley||Vista CA||760-758-2800|
|Red Card Cafe||San Diego CA||858-291-8030|
|Miho Gastrotruck||San Diego CA||619-867-4295|
|Pendry SD (Lion Fish)||San Diego CA||619-738-7000|
|Ponsatys||Rancho Santa Fe CA||858-771-1871|
|The Curious Fork||Solana Beach CA||650-468-6195|
|Viejas Casino Grove Steakhouse||Alpine CA||800-295-3172|
|University Club||San Diego CA||619-234-5200|
|Flying Pig Pub & Kitchen 2||Vista CA||760-630-4311|
|Pacifica Del Mar||Del Mar CA||858-792-0505|
|Cody's at the Cove||San Diego CA||858-459-0040|
|Madison||San Diego CA||619-822-3465|
|Horton Grand Hotel||San Diego CA||619-544-1886|
|Dolce Pane & Vino||Del Mar CA||858-832-1518|
|Dolce at the Highlands||San Diego CA||858-847-2740|
|West Root||San Diego CA||619-276-6700|
|JSIX American restaurant & Bar||San Diego CA||619-531-8744|
|Marriott Coronado||Coronado CA||619-435-3000 x6335|
|The Wooden Spoon||Escondido CA||760-445-2816|
Recipes that include Baby Chioggia Beets. One is easiest, three is harder.
|Mash Your Heart Out||Beets & Blueberry Mash|
|Nourished Kitchen||Braised Whole Baby Beets|
|Healthy Sweet Eats||Red Velvet Freezer Fudge|
|Self Proclaimed Foodie||Beet Brownies|
|The Clever Carrot||Summer Crunch Salad with Creamy Caesar Dressing|
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