Chioggia is a variety with a crimson coloured skin and alternating rings of red and white flesh, the colours tend to leach into each other after cooking making the whole beetroot look pinkish. The flavour is sweet but milder than traditional purple-fleshed beetroots.

Uses:
This is a highly decorative variety when used raw, thin slices make a colourful addition to salads. This is also a good variety for pickling. Because of its milder flavour variety may appeal to people who normally find the flavour of beetroot too strong. Generally the younger the roots are harvested the sweeter they will be. Beetroot leaves are also edible when cooked and can be used in anyway you would normally use spinach or silverbeet. Rice cooked with tomatoes, herbs and spices can be wrapped in cooked beetroot leaves for a nice dolmades-like treat. The leaves have a lighter earthy taste than the roots and have a slight bitterness to them.

100 seeds

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