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Beets, Chiogga 10LB
Beautiful & Tasty
Also know as "Candy Cane" beet.
Chioggia beets are medium to large in size and are globular to oval with a slightly flattened shape. The skin is semi-rough due to spots, indentations, and marks, and is firm, burgundy to dark red, and covered in fine hairs. Underneath the skin, the flesh is dense and naturally striped with concentric rings of white and fuchsia or red. When raw, Chioggia beets have a crunchy texture with a strong earthy flavor, and when cooked, they develop a tender and soft consistency with a sweet, earthy flavor.
Long Term Storage:
There are several different options to pick from depending on your space and use.
- Root Cellar – For best results, your root cellar should be at a temperature of 32 to 40 degrees Fahrenheit and 95% humidity. Beets can be store either in sand, sawdust or peat moss that is damp. Using a container that has a lid such as a garbage can will help to retain moisture. Beets will last for 2 to 3 months using this method.
- Freezing – To freeze beets, wash and boil the beets until they are of the consistency that you prefer. This can typically take about 20 to 45 minutes depending on the size of the beets and variation. Smaller usually take 20 and large 45 minutes. You should be able to press into the beet with a fork. Once cooking is done, beets can either be placed in the refrigerator for cooling so that they can be handled or placed in an ice bath. After the beets have cooled and you are able to handle, remove skins and cut in slices, diced or desired shape. It is best to use a dark plastic cutting board and dark towels to staining anything with beet juice. Place beets in freezer bags and label with the month and year. With this type of storage technique, beets can last up to 8 to 12 months. Freezing raw beets is not recommended as it can change the texture and taste of the beet.
- Canning or Pickling – Canned or pickled beets can typically last 12 months or a bit longer.
Chioggia beets are popularly used raw to preserve the bright stripes in the flesh and can be sliced into salads or garnished on top of soups. Coating the slices in lemon juice or vinegar will also help maintain the coloring. Chioggia beets can also be utilized in cooked applications, but the flesh will fade into a pale pink or white hue. When cooked, Chioggia beets can be roasted to develop a sweet, earthy, and caramelized flavor or steamed for a tender, soft consistency. They can also be thinly sliced and baked into chips, blended into sauces or dips such as hummus, sliced into sticks and wrapped into fresh spring rolls, or pickled for extended use. In addition to savory applications, Chioggia beets are a popular replacement in baked goods to add color and texture to items such as brownies and cakes. It is important to note that the skin should be peeled before consumption and is easiest to remove after it has been cooked. Chioggia beets pair well with nuts such as pepitas, walnuts, and almonds, cheeses such as feta and goat, herbs such as cilantro, basil, and parsley, carrots, apples, ginger, scallions, and fennel.
Chioggia beets are an excellent source of manganese, folate, vitamin C, magnesium, potassium, and fiber.