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The most beautiful of all beets and very sweet flavored.
This is an Italian heirloom from the town of Chioggia, near Venice, and has been popular since the early 1800s. It's beautiful and sweet flavored. Sliced roots look like bull's-eyes having concentric rings of white alternating with wine-red. The green leaves are an excellent spinach substitute.
Sow beet seeds in well-worked soil after danger of frost in spring. In frost free areas, sow in fall. Sow thinly in rows 12" apart and cover with 1/2" of fine soil. Firm lightly and keep evenly moist. Seedlings emerge in 14-21 days.
How to Grow
Thin to stand about 3" apart when seedlings are 1-2" tall.
Pick the greens when they are 4-6" long and the roots are less than 2" in diameter. Store fall-harvested beets at 33-35°F at 95% humidity. Cook beet greens like spinach and can or pickle the roots. Beet roots can also be grilled, baked or broiled.