Chioggia beet

Chioggia beets are beautifully red and white striped. Slightly sweeter than red beets, so also delicious raw through the lettuce. Use the leaves in salads and for stir-frying.

• Species name: Chioggia
• Family: carrot
• Number per box: 9
• Height: 25 to 40 cm
• Sowing time: mid-April to the end of August
• Sowing depth: 1 - 1.5 cm
• Germination time: 12 and 18°C ​​in 5 to 7 days
• Time to harvest: from 9 to 10 weeks
• Sunlight: the more sun, the sweeter the beets become

What is special about Chioggia beets?

Chioggia beets are tasty, are bursting with vitamin C, folic acid and antioxidants and also improve your digestion.

So they are not only very nice to see, but also super healthy.

Sow and grow Chioggia beets

Growing beets is quite simple. 9 fit in a box.

Beet seeds are actually small nuggets of fruit containing 3-5 seeds. If they all come up, there will be way too many plants. But if you pull one away, you pull the rest with it. Thin them out by cutting off the excess seedlings, rather than pulling them out.

Water regularly for even, juicy beets. The only beet attacker is the beet fly: you can prevent it by planting some garlic or chives nearby.

The step-by-step sowing and growing instructions for Beets are in the Easy Vegetable Garden app. You will also find a detailed description in the Knowledge Base.

What do you use Chioggia beets for?

 Most people only eat the beets themselves. You can boil, stew or roast them in the oven. They are even healthier raw: grated into salads or made into beetroot juice.

Because the beets are so beautifully striped, it is extra nice to cut them into thin slices and add them to a salad, or use them as an edible garnish.

If you cook the beets, the color will become a bit duller and the stripes will be less visible. Young leaves are delicious in salads, but you can also eat the leaves from large beets: in stews, stir-fries or pasta.