Chioggia Beets Seeds

Chioggia Beet is one of the most beautiful heirloom vegetables ever grown, famous for its striking red-and-white concentric rings that resemble peppermint candy when sliced. Originating in the coastal town of Chioggia near Venice, Italy, this historic variety has delighted gardeners and chefs since the early 1800s. Beneath its attractive appearance lies a sweet, mild flavor with very little of the earthy taste associated with many traditional beets. Along with its tender greens and attractive roots, Chioggia is an outstanding choice for fresh salads, roasting, pickling, and gourmet presentations.

Flavor Profile

Chioggia Beets are known for their exceptionally sweet, mild flavor with delicate earthy undertones. Their crisp texture makes them excellent for fresh use, while roasting enhances their natural sugars and creates a wonderfully tender, buttery consistency. The young greens are equally delicious with a mild spinach-like flavor.

Growing Information

Sow seeds directly outdoors in early spring or late summer for fall harvests. Plant seeds ½ inch deep and 1–2 inches apart in rows spaced 12–18 inches apart. Thin seedlings to 3–4 inches apart after emergence. Consistent soil moisture encourages smooth, tender roots with excellent sweetness and attractive internal coloration.

Harvest & Storage

Harvest roots when they reach approximately 2 to 3 inches in diameter for peak tenderness and sweetness. Remove the tops while leaving about 1 inch of stem attached to reduce moisture loss during storage. Fresh roots refrigerate well for several weeks, while mature beets store for months under cool, humid conditions. Young greens should be used soon after harvest.

Quick Facts