VegetableBeet
Chioggia Beet
Heirloom Beet
Chioggia beet is an Italian heirloom landrace that transforms the humble garden beet into something visually stunning. When you slice into its roots, concentric rings of deep pink and white reveal themselves like candy stripes, making this variety as striking on the plate as it is in the ground. Originally from the historic fishing town of Chioggia near Venice, this cold-tolerant variety matures in 50 to 59 days and grows compactly in zones 2 through 10. Unlike traditional red beets that stain everything crimson, Chioggia stays clean and crisp, earning devoted fans among gardeners who value both beauty and practicality.
Photo © True Leaf Market(https://www.trueleafmarket.com/products/beet-chioggia)
Growing Conditions
USDA Zone
2-10
Sunlight
Full Sun
Water
High
Soil
Well-drained, Fertile Loam
Preferred Temp60-75°F
Growth Stats
18 in
Height
PeriodBiennial
TypeBush
Spacing
3-4 inches apart in rows spaced 12 inches apart
Plant Profile
Sunlight
Full Sun
Water
High
Zones
2-10
Size
18in H x ?in W
Growth
Biennial
Care
High
Hover over chart points for details
Highlights
The moment you slice open a Chioggia beet and reveal those perfect pink-and-white concentric rings, you'll understand why this variety has captivated gardeners since the 1840s. It's not just beautiful; the mild, earthy flavor and tender texture when harvested young make it equally delicious fresh, pickled, or roasted whole. Cold tolerance means you can push the growing season into early spring and late fall, while the edible greens provide a bonus nutritional harvest without sacrificing root development.
Common Uses
Chioggia beet shines when sliced fresh into garden salads, where its candy-striped rings add both visual drama and mild, earthy sweetness. The roots are excellent pickled whole or sliced, a preparation that has been central to Italian cuisine for over a century and a half. You can roast whole Chioggia beets until tender, then slice and serve warm or chilled. The young, tender greens are equally useful, working beautifully in salads or sautés and providing nutritional variety without compromising root development.
Growing Timeline
First Bloom
N/a
First Harvest
Mid-summer
Last Harvest
Late Fall
Care Instructions
Direct Sow
Sow Chioggia beet outdoors 2 to 4 weeks before your average last frost date for an early summer crop, or 6 to 8 weeks before your average first fall frost date for a late summer and fall harvest. In mild climates, you can sow from fall through winter. Direct seeding is recommended over starting indoors, as root disturbance delays maturity. Plant seeds at a depth of 1/2 inch when soil temperature reaches at least 45 degrees Fahrenheit, ideally between 60 and 85 degrees.
Harvesting
Harvest Chioggia beet when roots reach your desired size, keeping in mind that small, young roots offer the most tender, delicate texture. Gently loosen the soil around the root and pull carefully rather than yanking. You can begin harvesting the greens once plants establish themselves by taking one to two mature leaves per plant; leaves over 6 inches tall become tough and fibrous. If you want to enjoy the full visual impact of the striped roots, wait until they reach their full size, though they'll remain tender if harvested within the 50 to 59 day range.
Growing Calendar
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Companion Planting
Ecology & Traits
Edible
Soil pH Range
6 – 7
Scientific Classification
Beta patula Aiton
Family
Chenopodiaceae
Genus
Beta
History & Origin
“Chioggia beet carries the story of a Venetian fishing town steeped in culinary tradition. Named for the historic town of Chioggia, pronounced 'key-oh-jah,' which sits just across the lagoon from Venice and earned the nickname 'Little Venice' for its canals and ancient charm, this variety has been grown and sold throughout the Mediterranean since the 1840s. The town itself has a reputation among Italians for fiercely preserving food traditions and championing quality cuisine, and Chioggia beet stands as a living link to that heritage. Italian families have maintained and saved these seeds for generations, keeping the variety alive through a passionate commitment to authentic, regional food culture.”