Candy-stripe Beet-300 to 350 gms (2 pieces)

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    Chemical and Pollutant Free. ~300-350g

    Our striking candy-stripe beetroot (Chioggia Beet) is sustainably grown, free from chemicals and full of flavour.

    ‘Chioggia’ is a pre-1840 Italian heirloom variety of garden beet that is distinctive with its alternating concentric rings of scarlet red and white inside. It’s slightly milder than normal beetroot, which makes it excellent sliced raw into salads (and it makes them look a lot prettier, too!).


    Nutritional and Health Benefits

    Chioggia beets, are known to have one of the most robust earthy tastes among beet varieties and are named after the coastal town of Chioggia, Italy. 

    A striking globe variety with orange-pink skins and an appealing ‘bullseye’ formation of red and white rings on the inside, fading to soft pink when cooked. Beetroot ‘Chioggia’ is sweet, tender and succulent with lustrous dark green leaves and ruby-red stems.

    Chioggia beets are an excellent source of manganese, folate, vitamin C, magnesium, potassium, and fiber.

    Just Beet It

    Beets are a vibrant, nutritious, and underappreciated member of the produce family. You might not expect the bright coloring, strong flavoring, and benefits of beets waiting underneath their unassuming outer skin.

    And despite the great divide when it comes to taste preferences, beets offer many benefits — from your heart to your brain to your overall disease-fighting immunity.

    So if you’re looking for a new addition to your diet, just beet it!

    You can consume Chioggia beets raw or cooked.

      • Eat Chioggia beets raw in a fresh salad to add a bit of earthy crunch.
      • Roast or steam Chioggia beets—this softens the beet and changes the flavor profile, making it a perfect accompaniment for rice or other savory side dishes. 
      • Saute Chioggia beets with a mix of other veggies to add a jolt of color to any stir fry.
      • Pickled Chioggia adds a burst of flavor ideal to accompany a main dish, or as a main salad ingredient.

    Tip: When boiling Chioggia beets, add a splash of lemon juice or white vinegar to keep their color from fading.

    Vegan, gluten free chioggia beets salad

    The key to making this delicious beetroot salad is roasting the beets.


      • 3 medium chioggia beets roasted with a drizzle of olive oil and pinch of salt
      • 1/2 cup of quinoa (before cooking, which is about 2 cups of cooked quinoa) 
      • 1/2 cup (or more if you like) cooked lentils 
      • 4-6 raw broccoli florets
      • 1 cup shredded cabbage
      • 1/3 cup olives
      • 1/3 cup sundried tomatoes


      • 2 tbsp roasted sesame oil
      • lemon juice 1 tbsp
      • tamari or soy sauce 1 tbsp
      • grated fresh ginger 1 tsp
      • 1/2 tsp coconut sugar
      • 1/2 tsp onion powder
      • 1/4 tsp garlic powder
      • pinch of salt (or to taste)

    Toss it & Mix it

    Preheat oven to 400 F / 200 C. Chop the chioggia beets into small bite size pieces. Toss with olive oil and sprinkle salt on top. Bake on a baking sheet covered with parchment paper for about 20-30 minutes or until soft, but not too soft. The baking time varies depending on the oven and the size of the pieces.

    Cook quinoa:

    Rinse quinoa with water, bring water to a boil in a saucepan. Let the quinoa simmer under a lid in low heat for about 15 minutes, remove from heat and keep the lid on for another 5 minutes before serving the quinoa.

    Chop broccoli, cabbage, olives and sundried tomatoes. Mix dressing ingredients.

    When the chioggia beets are roasted and quinoa is cooked, make the salad by mixing all ingredients together including salad dressing.

    Enjoy this nourishing beetroot salad with chioggia beets!