BEET CHIOGGIA AB
Beta vulgaris
Chioggia beetroot is a very early, heirloom Italian variety with a round root and sweet, pink flesh with white veins. Its magnificent flesh makes Chioggia beetroot a very decorative ingredient in the kitchen, served raw by top chefs.
Note that it loses its color when cooked. To retain maximum color, cook the beets whole, then peel and chop them just before serving.
It is eaten raw, grated in vinaigrette or cooked in salads.
Successful sowing of Chioggia beetroot
Sow in April/May, spaced 5 cm apart in the row, in loose, rich, deep soil, in a sunny position, at a depth of about 1 cm. Water.
Thin out every 20 cm to encourage the growth of the most vigorous plants.
Regular hoeing and weeding are essential. Water regularly to promote uniform growth and prevent bolting.
Mulch in case of drought.
Good associations
Beets like to be near kohlrabi, lettuce, onions, and bush beans.
Beet harvest
Harvest approximately 3 and a half months after sowing.
Conservation
Beets are stored in sand in the cellar.
