The Chioggia beetroot's paler complexion generally means its a bit less messy in the kitchen than standard beetroot.
The candy-striped centres of these beetroot beauties have a sweet flavour. They’re ideal for salads (think raw beetroot carpaccio), but be aware that raw roots have a stronger taste. You can also boil or roast them in the usual way.
Keep unwashed in the fridge or on a cool veg rack.
These striking roots can be grown all year round.
Country of origin
Grown in the United Kingdom.
Grown by Dan Gielty, better known as Organic Dan, on his farm near Ormskirk in Lancashire. Dan also supplies our purple carrots and Brussels sprouts.