Beetroot, Chioggia Barbabietola

A traditional Italian beetroot with attractive white and purple rings. Unlike white or yellow beets which are mild and sweet, Chioggia has an robust, earthy flavour with a sweet finish.

We advise that this variety is best used raw, thinly sliced in summer salads and drizzled with a good dressing. The striking striped flesh also looks best used raw, as it loses some of its definition (but not its flavour) when cooked.

Seeds Per Pack -200

Sowing:

Sow directly outside in a well prepared seed bed in shallow drills (1.5cm deep) from mid April until June.

Spacing:

Between rows:25cm

Between plants in the row:10cm