Discover the plant
Beetroot 'Chioggia' (Beta vulgaris) – Offered by Ferme Tourne-Sol
The 'Chioggia' beetroot is an Italian heirloom variety , famous for its unique red and white spiral flesh . Mild and slightly sweet, it has a tender texture and retains its color well when eaten raw. Delicious in carpaccio, grated in salads or roasted , it is also less earthy than classic red beets.
Type : Root vegetable
Plant habit : Dense, upright foliage
Spread : 15 to 25 cm
Plant height : 30 to 40 cm
Quantity per pack : 250 seeds
Maturity : 50 to 60 days
Companion plants : Lettuce, onion, cabbage, bean, radish
Enemy plants : Leek, spinach
? Sow directly in open ground as soon as the soil reaches 10°C , in rows spaced 25 cm apart.
? Thin to 7-10 cm to promote root growth and avoid competition.
? Water regularly to keep beets tender and prevent them from becoming fibrous.
Recipe idea: 'Chioggia' beetroot carpaccio with lemon and parmesan
• 2 'Chioggia' beets
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 30 g of parmesan shavings
• Salt and pepper to taste
• A few basil or rocket leaves
- Thinly slice the beets using a mandolin.
- Arrange them in a rosette shape on a plate.
- Drizzle with olive oil and lemon juice.
- Add the parmesan, salt, pepper and fresh herbs.
Rich in antioxidants, fiber, iron and B vitamins , 'Chioggia' beetroot supports blood circulation and digestion .
With its easy cultivation, its beautiful color and its sweet flavor , it is a must-have in the vegetable garden.
