Beets - Chioggia

The Chioggia beet (pronounced kee-OH-gee-uh), also known as the candy cane or candy stripe beet, hails from Northern Italy and became popular in the 19th century. It’s most notable for its striking deep pink and white spirals, and the beet adds a beautiful pop of color to salads and soups.

Though the candy stripe beet can be prepared much like any other beet, the Chioggia has an especially sweet flavor—and it doesn’t ‘bleed’ as much as regular beets, meaning you don’t have to worry about bright red beet juice staining your fingers and clothes.

Quick Facts

Type: Root Vegetable
Availability: July
Quantity sold in: Bunch
Flavor: Sweet, rich, earthy
Use: Can be consumed raw or cooked
Grown in: Field
Grown by: Production Intern

Storage and Preparation

Short Term Storage: Remove greens and store beets unwashed in and open plastic bag in the refrigerator for two to three weeks.

Preparation: Before consuming or preparing beets wash thoroughly with cold running water.
Cooking: Beets can be boiled or roasted

Pairings and Nutrition

Pairings: Small beets are great to eat raw on top of a salad or graded in coleslaw. Beets are delicious when roasted, boiled, steamed or even microwaved.  Beets are very hearty when cooked and can add distinct flavor to a dish.
Nutrition: Beets are a nutritional powerhouse, with only 75 calories for a 1 cup serving. They are packed with antioxidants, fiber, folate,  potassium and many other vitamins and nutrients.

Beet Recipes

Baked Chioggia Beet Chips


  • 2 medium beets
  • 1 cup water
  • 1 tablespoon canola or grapeseed oil
  • 1/2 teaspoon ground Corriander
  • 1/2 teaspoon ground Thyme
  • Sea salt to taste


  • Wash beets, then peel skin and slice with a mandolin or sharp knife (thinly but not too thin) using the stem as a handle
  • Bring water to a boil in a sacuepam, add beets then remove from the heat and let stand for 15 minutes
  • Drain beets in a colander, and let stand for 15 minutes
  • Toss beets with oil, salt, corriander and thyme 
  • Preheat oven to 225 degrees F, line baking sheet with beets in a single layer and bake 45 minutes to 1 hour until dry and crispy
  • Immediately transfer chips to a drying rack where they will continue to crisp
  • Serve immediately or store in an air-tight container