Beetroot · rare
Chioggia
Slice one open and there they are — candy-stripe rings of pink and white, an old Italian variety from the Veneto. It's a little milder than the deep red sorts, and the rings fade in the pot, so it's best eaten raw, where all the quiet theatre is on show.
in the kitchen
Chioggia carpaccio
Slice paper-thin on a mandoline (raw, always raw). Arrange on a plate, drizzle with good olive oil, flaky salt, and a few drops of aged balsamic. The rings do the rest.
where to find the seeds
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more beetroot to grow