Chioggia beets, also known as candy cane beets, are a variety of beetroot distinguished by their vivid red and white striped interior. Their unique appearance and mild, sweet flavor make them a popular choice for salads, roasted vegetable dishes, pickling, and juicing. But what exactly gives Chioggia beets their distinctive candy cane-like rings and sweet taste? Here is an in-depth look at the flavor profile and culinary uses of Chioggia beets.
What are Chioggia Beets?
Chioggia beets (pronounced kee-OH-jah) get their name from the fishing town of Chioggia, located near Venice, Italy, where they were first cultivated. Although their history can be traced back to the 16th century, they did not become widely available outside of Italy until the late 1990s.
They are a variety of Beta vulgaris, the same plant species as common red beets. However, unlike circular red beets, Chioggia beets have an elongated, tapered shape. Their most distinctive feature is their interior flesh, which has signature red and white concentric rings when sliced. The red and white layers alternate from the outside to the center of the beet.
When it comes to flavor, Chioggia beets are valued for their exceptionally sweet and mild taste compared to regular beets. The lack of earthiness makes them versatile to use raw in salads or to pickle and can. Their sweetness comes through when roasted or used in baked goods as well. When cooked, Chioggia beets tend to bleed less than red beets, making them a less messy, colorful choice.
The Flavor Profile of Raw Chioggia Beets
When eaten raw, Chioggia beets have a crisp, juicy texture similar to an apple. Here are some of the main flavor notes in a fresh Chioggia beet:
- Sweetness – The most pronounced flavor is a mild, nutty sweetness.
- Earthiness – While sweeter than red beets, some earthy undertones still come through.
- Minerality – A bit of mineral-like flavor comes from the water and nutrients the beets absorb from the soil.
- Vegetal – Fresh green, vegetal notes add brightness similar to carrots or celery.
When eaten raw, the sweetness is subtle and balanced by the vegetable flavors. The earthiness is much more restrained compared to red beets.
How Cooking Affects the Flavor
Cooking brings out the natural sweetness in Chioggia beets, concentrating their sugar content. The flavors transform from raw, vegetal, and mineral to rich, caramelized, and molasses-like.
Here are some of the flavor changes that happen when Chioggia beets are cooked:
- The earthy notes mellow out and blend with the sweetness.
- The vegetable flavors become richer and deeper.
- New aromas like clove, cinnamon, and anise emerge.
- The beets develop a melt-in-your mouth tenderness.
Roasting at high heat draws out the most sweetness. Beets are done roasting when they can be easily pierced with a fork. Boiling mellows out the earthy flavors more gently. No matter the cooking method, the interior rings retain their bright color.
Chioggia Beet Flavor Pairs Well With:
The versatility of Chioggia beets means they pair well with both sweet and savory ingredients. Here are some complementary flavors that bring out the best in Chioggia beets:
- Citrus – Chioggia beets pair wonderfully with bright, acidic citrus flavors like orange, lemon, lime, or grapefruit. The acidity balances out the beets’ sweet earthiness. Citrus vinaigrettes and juices make tasty beet salad toppings.
- Nuts and seeds – Crunchy nuts like walnuts, pecans, and almonds complement the texture of roasted beets. Nutty flavors also echo the earthy tones in the beets. Toasted sesame seeds make a delicious match too.
- Goat cheese – Tangy, creamy goat cheese is a classic accompaniment to beets. The grassy, tart flavor contrasts with the beets’ sweetness.
- Balsamic vinegar – A drizzle of syrupy aged balsamic vinegar pulls out the rich, caramelized flavors of roasted Chioggia beets.
- Ginger and cinnamon – Warm spices add another layer of sweet spice to cooked Chioggia beets.
- Chocolate – The natural sweetness of Chioggia beets makes them pair surprisingly well with the richness of dark chocolate. Shaved chocolate over beet salad is an elegant duo.
Pickled Chioggia Beets
Pickling is a popular preparation for Chioggia beets that keeps their crisp texture while infusing them with tart, briny flavor. Here are some tips for successful Chioggia beet pickling:
- Use a mild white vinegar like champagne vinegar to retain the beets’ color vibrancy.
- Add warm spices like cloves, allspice, peppercorns, coriander, or ginger to complement the beet flavor.
- The smaller the beet, the quicker they will pickle. Opt for beet roots 2-3 inches in diameter.
- Cook the beets first before pickling to soften them and help them absorb more flavor.
- Refrigerate pickled beets for 1-2 weeks for best flavor before eating.
Pickled Chioggia beets make beautiful, tangy additions to salads, cheese boards, sandwiches, grain bowls, and more.
Juicing Chioggia Beets
Chioggia beets are ideal for juicing because of their mild, sweet flavor. Juiced raw, their earthiness takes a backseat to their bright, candy-like sweetness and vegetable notes. Here are some tips for the best Chioggia beet juice:
- Combine Chioggia beet juice with apple, carrot or celery juice to balance the sweetness.
- Leave the skins on for more fiber and nutrients in your juice.
- Aim for a 3:1 ratio of apples to beets for ideal sweetness.
- Save beet greens to add to the juice for extra nutrients.
- Drink beet juice right after making it to prevent nutrient loss from oxidation.
Chioggia beet juice makes a nutrition-packed elixir with an eye-catching candy stripe hue.
Baking with Chioggia Beets
When baked into breads, muffins, cakes and cookies, Chioggia beets infuse both their color and flavor. Here are some tips for baking with Chioggia beets:
- Grate raw Chioggia beets to retain their moisture and bright color.
- Roast beets first then puree to concentrate their sweetness.
- Adjust other liquids in the recipe to account for moisture from pureed beets.
- Add a touch of lemon or vinegar to help the color bleed less.
- Substitute Chioggia beet puree for up to half the oil or butter in cake and muffin recipes.
The natural sugar and moisture in Chioggia beets means you can reduce added sugar and fat when baking. Their vibrant hues create homemade baked goods that are as beautiful as they are delicious.
Nutrition Facts of Chioggia Beets
Like other beet varieties, Chioggia beets are packed with beneficial vitamins, minerals, and antioxidants. Here is an overview of the top nutrients found in Chioggia beets:
| Nutrient | Amount Per 1 Cup Raw | Benefits |
|---|---|---|
| Folate | 136mcg | Supports healthy cell function and tissue growth |
| Manganese | 0.5 mg | Aids bone health and metabolism |
| Potassium | 457mg | Balances fluids, supports nerve signaling and muscle function |
| Vitamin C | 6.6 mg | Boosts immunity and acts as an antioxidant |
| Betaine | 0.2g | May protect cells from environmental stressors |
Chioggia beets also contain antioxidants like betalains, which give them their red-pink hues. Betalains have been linked to reducing inflammation in the body.
Overall, the unique stripes and mild taste of Chioggia beets provide an eye-catching addition to salads, juices, pickles, baked goods, and more. Their sweet earthiness pairs well with citrus, nuts, cheese, vinegar, and spices. No matter how you prepare them, Chioggia beets deliver ample nutritional benefits with vibrant flair. Let the candy cane-like swirls of these Italian heirloom beets brighten up your plate.