Baby Chioggia Beets
Inventory, 24 ct : 10.54
This item was last sold on : 03/27/17
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.
|Viejas Casino Grove Steakhouse||Alpine CA||800-295-3172|
|The Hake||La Jolla CA||619-994-7832|
|Hyatt Islandia||San Diego CA||619-224-1234|
|Viejas Casino Buffett||Alpine CA||619-659-1774|
|Paradise Point Resort Tidal||San Diego CA||858-490-6363|
|Four Seasons Residence Club||Carlsbad CA||760-603-3700|
|Real Food & Spirits||Solana Beach CA||858-793-7325|
|The Miller's Table||Oceanside CA||310-694-4091|
|Sababa Kitchen||San Diego CA||619-507-9734|
|Campfire Bar||Carlsbad CA||858-231-0862|
|Island Palms Blue Wave Hotel & Marina||San Diego CA||619-222-0561|
|Waters Catering||San Diego CA||619-276-8803 x4|
|Solterra Winery + Kitchen||Encinitas CA||760-230-2970|
|Mr A's||San Diego CA||619-239-1377|
|West Root||San Diego CA||619-276-6700|
|Ballast Point Restaurant - Miramar||San Diego CA||858-790-6900|
|Bleu Boheme||San Diego CA||619-255-4167|
|RoVino Rotisserie + Wine||San Diego CA||619-972-6286|
|ARHE Cuisine Corporation - Cocina Sirena||San Diego CA||619-564-8970|
|Rancho Valencia||Del Mar CA||858-756-1123|
|Cesar RSF||Rancho Santa Fe CA||858-771-1313|
|Eddie V's La Jolla||San Diego CA||858-459-5500|
|JRDN Restaurant||San Diego CA||858-270-5736|
|Brasserie||San Diego CA||858-450-9576|
|JSIX American restaurant & Bar||San Diego CA||619-531-8744|
|Beaumont's||San Diego CA||858-459-0474|
|Royal Polaris Sportfishing||San Diego CA||619-226-8030|
|The Joint||San Diego CA||619-222-8272|
|Pacifica Del Mar||Del Mar CA||858-792-0505|
|Pardon My French Bar & Kitchent||San Diego CA||619-546-4328|
|Red Card Cafe||San Diego CA||858-291-8030|
|Jake's Del Mar||Del Mar CA||858-755-2002|
|Georges at the Cove||San Diego CA||858-454-4244|
|University Club||San Diego CA||619-234-5200|
|Flying Pig Pub & Kitchen 2||Vista CA||760-630-4311|
|Sheraton Carlsbad (20/20)||Carlsbad CA||760-827-2400|
|Cody's at the Cove||San Diego CA||858-459-0040|
|Marriott Del Mar||San Diego CA||858-369-6029|
|Chateau La Jolla||San Diego CA||858-459-4451|
|Mille Fleurs||Rancho Santa Fe CA||858-756-3085|
|Vista Valley||Vista CA||760-758-2800|
|Bali Hai Restaurant||San Diego CA||619-222-1181|
|The Wooden Spoon||Escondido CA||760-445-2816|
|Marriott Coronado||Coronado CA||619-435-3000 x6335|
|Urban Kitchen||San Diego CA||619-239-2222|
|The Curious Fork||Solana Beach CA||650-468-6195|
|Cow by Bear||San Diego CA||415-565-9989|
|Pamplemousse Grill||Solana Beach CA||858-792-9090|
|Lauberge Del Mar||Del Mar CA||858-259-1515|
|Pendry SD (Lion Fish)||San Diego CA||619-738-7000|
|Dolce at the Highlands||San Diego CA||858-847-2740|
|Ponsatys||Rancho Santa Fe CA||858-771-1871|
|Pacific Athletic Club||San Diego CA||858-509-0700|
|Madison||San Diego CA||619-822-3465|
|The Cork and Craft||San Diego CA||858-618-2463|
|Et Voilà! French Bistro||San Diego CA||619-209-7759|
Recipes that include Baby Chioggia Beets. One is easiest, three is harder.
|The Clever Carrot||Summer Crunch Salad with Creamy Caesar Dressing|
|Nourished Kitchen||Braised Whole Baby Beets|
|The View from Great Island||Pink Beet Chips|
|Baby Foode||Chioggia Beets, Radishes & Chia Seeds|
|Self Proclaimed Foodie||Beet Brownies|
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