This week I picked my first Chioggia beet. I made They’re Not Hot; They’re Spicy canned beets with my first pick. I wanted to show you the difference between Chioggia and Detroit Red beets. Most people are familiar with Detroit Red beets, although they may not be familiar with the variety name. However, most people are not familiar with Chioggia beets. Chioggia beets trace back to the mid-19th century in Chioggia, a historic fishing town near Venice, Italy, where they were prized for both their appearance and flavor. Chioggia beets are a sweeter beet, which can be eaten hot or cold. They are wonderful cold in a salad. They are not your normal red-looking beet, thus many people avoid them, because they think something is wrong with the beet. However, those who avoid them don’t know what they are missing.
Due to the unusual weather, north Texas had this spring our fresh beets at Cottrell Country Farm will be ready later than usual. I’ve had to replant several times this year, due to the heavy April rains. Beets are tricky to first get established. Too much, or too little water will ruin a crop. Also, if the ground crust, such as in clay soil after a heavy rain, the beet seeds will not break though the crusty soil. Lately I had a few beets come up and will soon have limited amounts at the Hillsboro Farmers Market, mostly Chioggia. See you at the market!
Detroit Red, They’re Not Hot; They’re Spicy canned beets.
Chioggia canned beets