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Chioggia Beet

Chioggia Beet

Red and white striped beets: just to mix things up a bit ;-). The green leaves grow slightly taller than our red beets. Delicious in a stir fry or raw in a salad. 
€ 2,79

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Sowing time: mid-March - mid-August Height: 40 cm Contents: 0.5 grams

More info

Chioggia Beet

Chioggia Beets are real stunners: they've got gorgeous red and white stripes. 

These beets are slightly sweeter than red beets. They’re delicious raw in a salad and the leaves are edible too.
  • Species name: Chioggia 
  • Family: Carrot 
  • Plants per square patch:
  • Height: 25 to 40 cm 
  • Sowing time: Mid-April to late August 
  • Sowing depth: 1 - 1.5 cm 
  • Germination time: 12 - 18°C and in 5 - 7 days 
  • Time to harvest: After 9 - 10 weeks 
  • Sunlight: The more sun there is, the sweeter the beets will be   
Want to buy Chioggia Beet seeds? We sell seed bags separately, or, you can get them as part of a seed pack: 

What's so special about our Chioggia Beet?

Chioggia Beets are delicious, and packed with Vitamin C, folic acid and antioxidants. They also help improve your digestion. 
So not only are they the most beautiful beets around, they’re also super healthy. 

Sowing and growing

Growing Chioggia Beets is simple.  You can fit 9 beets in a 30x30 cm square plot. 

Beet 'seeds' are actually little nuggets that contain 3-5 seeds each. If they all sprout, you'll have way too many seedlings. Cut off the extras at the soil line to thin them out. You don't want to uproot them: if you pull one up, you'll pull the rest up with it. 

Water regularly for evenly-sized, juicy beets. The only enemy of the beet is the beet fly: you can ward them off by planting some garlic or chives nearby. 
Step-by-step sowing and growing instructions are in the Planty Gardening app. 

How do you use it?

Raw beets are super healthy and delicious. They're great for beet juice or adding to a salad. And since Chioggia Beets have such beautiful stripes, cut them into thin slices to show them off. Toss in a salad or use them as an edible garnish. 
If you boil the beets, the color becomes less bright and the stripes less visible. But cooked beetroot is delicious: boiled, stewed, or roasted in the oven. Or use them to make soup. 
You can also eat the beet leaves. Toss the young ones in salads and green smoothies, and older ones in stews, stir-fries, or pasta dishes.