Chioggia Betterave

Chioggia Betterave seeds produce one of the most visually striking heirloom beet varieties in the garden — an Italian heritage root vegetable prized for its vivid interior of alternating red and white concentric rings. Slice through a Chioggia beet and the cross-section resembles a candy cane or a target, making it as ornamental on the plate as it is in the ground. Unlike deep crimson beets, Chioggia has a milder, sweeter flavour with earthy undertones and notably less of the intense pigment that stains hands and cutting boards.

Growing Guide

Chioggia Betterave matures in approximately 55 to 60 days from direct sow, making it one of the faster-maturing beet varieties and well suited to both spring and autumn growing seasons. Beets prefer full sun to partial shade, with a minimum of 6 hours of direct light daily. Sow seeds directly into the garden — beets do not transplant well — as soon as the soil can be worked in spring, or 6 to 8 weeks before the first expected autumn frost.

Plant seeds ½ inch deep and 1 inch apart in rows spaced 12 inches apart. Each beet "seed" is actually a cluster of seeds, so expect multiple seedlings per planting site. Thin to 3 to 4 inches apart once seedlings reach 2 inches tall — the thinnings are edible and delicious as microgreens. Chioggia performs best in loose, well-draining soil with a pH between 6.0 and 7.0. Consistent moisture is key; uneven watering can cause the roots to crack. A light layer of compost worked into the bed before sowing will support steady, even root development. Beginner-friendly and reliable, this variety is a strong choice for gardeners new to root vegetables.

Harvest & Use

Harvest Chioggia beets when roots reach 2 to 3 inches in diameter, typically at the 55-day mark, though they can be left slightly longer without becoming woody. For the best visual impact — those signature rings — harvest before the roots grow too large, as oversized beets can lose some of the ring definition. Baby beets pulled at 1 inch are tender and ideal for roasting whole.

The flavour is sweet and mild, with less of the earthiness typical of red beet varieties, making Chioggia approachable for those who find traditional beets overpowering. Serve thinly sliced raw in salads, lightly roasted, or pickled. Note that the pink-and-white rings fade with prolonged cooking — to preserve the pattern, roast whole with the skin on or serve raw. The greens are fully edible, with a flavour similar to Swiss chard, and can be sautéed or added to soups. Store harvested roots in a cool, humid environment for up to 3 weeks, or refrigerate in a sealed bag for up to 2 weeks.

A dependable, dual-purpose variety that rewards both the kitchen and the garden with genuine visual beauty and honest, satisfying flavour.