Candy stripe beetroot (Beta vulgaris) — the Chioggia variety, named after the fishing town near Venice where it originated. Cut one open and the reason for growing it becomes immediately obvious: concentric rings of pink and white that run through the entire root, as vivid as a bullseye. The exterior looks like any other beetroot — rough, dark-skinned, unassuming — but the interior is something else entirely. The flavour is milder and sweeter than standard purple beetroot, without the heavy earthiness that divides opinion. This makes it more versatile in the kitchen, particularly raw, where the sweetness and crunch come through cleanly. The rings are the selling point, and they dictate how you should cook it. Boiling destroys the pattern — the colours bleed and merge into a uniform pink. To keep the contrast, slice thinly and serve raw, or roast gently whole in foil so the heat is indirect and even. A mandoline and a sharp eye are the best tools for this beetroot: thin, even slices arranged on a plate show the rings at their most dramatic. Origin: United Kingdom Ingredients: Candy stripe beetroot (Beta vulgaris) Storage: Store in the fridge in a paper bag or loosely wrapped. Remove any leafy tops first — they draw moisture from the root. The beetroot will keep for a week or more.
