Cast your eyes on these beauties! Chioggia beetroot originates from Northern Italy. It’s candy cane stripes add a pop of colour to any salad or soup. Although it can be prepared like any other beetroot, it does have a specially sweet flavour and doesn’t bleed like red beetroot, the stain of which can get quite messy! Generally needs a little less cooking time than other varieties.
Thinly slice and fry in a pan with oil to create the most amazing looking chips?
Don’t throw away the leaves or stalks, you can eat them too, the leaves have a more bitter taste and can be used in the same way as spinach.
To stop the colour fading, it is suggested to add a splash of white vinegar and lemon juice to the water when boiling.
Wash before eating.
* Like us, not all fruit or vegetables are perfectly formed. We don’t believe in discriminating against misshapen carrots or imperfect potatoes and in fact, love them for their flaws. A less than round apple is still as tasty as their perfectly formed cousins. Unless your produce is clearly defective, please accept them as Nature intended.