Candy Cane Beets: Grow Chioggia Beets at Home

These beautiful beets come from the coastal town of Chioggia in Italy and are known for their striking red-and-white rings that appear when you slice them open. Their unique colouring earned them the nickname “candy stripe” or “bull’s-eye” beets.

Chioggia beets are slightly sweeter and milder than regular red beets. They have a soft, earthy flavour that works beautifully in fresh salads, roasted dishes, soups, and even juices. Their greens are equally nutritious and taste similar to Swiss chard, making the whole plant edible and useful in everyday cooking.

How You Can Use Chioggia Beets in the Kitchen

You can use almost every part of the plant. Here are a few simple ideas for you to experiment this winter in your kitchen:

• Chioggia Beet Roots: Roast, steam, pickle, or use in warm grain bowls.
• Chioggia Beet Greens: Add to soups, sauté with garlic, or use in wraps.
• Chioggia Beet Stems: Cook like chard stems or use in vegetable stocks.
• Young Chioggia Beet Leaves: Add to omelettes and warm dishes for colour.
• Chioggia Beet Roots for Juices: Combine with apples or oranges for a sweet drink.
• Whole Chioggia Beet (Root + Leaves): Use in one-pot meals or vegetable pies.

Step-by-Step Guide: Growing Chioggia Beets from Seeds at Home

Choosing the Right Planting Spot

Chioggia beets grow best in full sunlight. Choose a spot that receives at least 6 hours of direct sun each day. They prefer cool weather, so sowing in early spring or late autumn works best in India. These beets grow well both in garden beds and containers, as long as the soil is deep enough.

Sow Chioggia Beet seeds 1 to 1.5 cm deep and space plants 8–10 cm apart. Avoid transplanting beet seedlings because their roots are delicate. Always sow beet seeds directly in the final spot.

Ideal Soil for Chioggia Beets

Beets love loose, well-draining soil rich in organic matter. Soil should be soft enough for the roots to swell evenly without becoming misshapen. A mix of garden soil, compost, and a little sand works well. Maintain a soil pH of 6.0–7.0 for best results.

Sunlight Needs

Chioggia beets need full sun but can tolerate light shade during hot afternoons. Less sunlight may result in smaller roots and slower growth.

Temperature Requirements

Before seed germination, the soil temperature should be between 10–26°C. Seeds germinate slowly in colder soil. Once the seeds have germinated, ideal air temperature ranges from 15–25°C for steady root growth. Hot weather may cause the plant to bolt, so avoid summer sowing.

Watering

After sowing, keep the soil evenly moist to help seeds sprout. Avoid waterlogging. After Germination, water deeply once or twice a week, depending on the weather. Allow the top layer of soil to dry slightly between watering sessions. Consistent watering helps beets develop tender, juicy roots.

Common Pests and Diseases & Natural Prevention

Chioggia beets can face threats from pests like aphids, leaf miners, flea beetles and diseases like powdery mildew and root rot due to overwatering. To address this naturally, spray neem oil every 10–12 days, remove infected leaves early. Keep spacing proper for air circulation and avoid wetting leaves during watering.

Fertilising and Care

Beets prefer light feeding. Too much nitrogen leads to leafy growth but small roots. Mix compost into the soil before planting and side-dress with vermicompost once after 3–4 weeks. Mulch around plants to keep soil cool and reduce watering needs. Remove weeds regularly to avoid competition.

How to Harvest Chioggia Beets and Beet Greens

Chioggia beets are ready for harvest 50–60 days after sowing. Pull them when the roots reach golf-ball to tennis-ball size. Younger beets are sweeter and more tender.You can harvest beet greens anytime once the plant has enough leaves. Take only 1–2 leaves per plant to let the roots continue growing.

Recipe: Chioggia Beet & Coconut Milk Stew

Ingredients:

• 2 medium Chioggia beets, peeled and sliced
• 1 cup chopped beet greens
• 1 onion, sliced
• 3–4 garlic cloves, crushed
• 1 cup coconut milk
• ½ tsp black pepper
• 1 small piece of ginger, grated
• Salt to taste
• 1 tsp olive oil or butter

Method:

Heat oil in a pan, add garlic, onion, and ginger, and cook until soft. Add the sliced Chioggia beets and sauté for a minute. Pour in coconut milk, salt, and pepper, and let it simmer until the beets turn tender and lightly pink the sauce. Add the beet greens at the end and cook for 2–3 minutes. Serve warm with rice or bread.

Now you can try growing and using this exotic beet in your kitchen garden this winter. Keep us posted on your experience.

Happy gardening to you!