Beetroot Chioggia Beetroot 'Chioggia' is a stunning Italian heirloom variety producing smooth, deep red skin that conceals beautiful alternating rings of red and white inside. Named after the coastal town of Chioggia near Venice, it has been grown in Italy for centuries and remains one of the most sought-after heirloom beetroots worldwide. The flavour is sweet and mild with less earthiness than standard red beetroot, making it a favourite for fresh eating, roasting, and pickling. The distinctive ring pattern softens with prolonged cooking, so Chioggia is best enjoyed roasted whole, sliced raw into salads, or lightly pickled to preserve its striking appearance. It performs reliably in home gardens and raised beds, maturing steadily when given good soil and consistent moisture. Planting Season: Spring, Summer, AutumnSow: Direct, 10–15 mm deepSpacing: 8–10 cm apartHeight: 20–30 cmGermination: 7–14 daysHarvest: 55 days; pick when roots are firm and 5–7 cm in diameterFlavour: Sweet, mild, and tender 150 Seeds
