Vegetable

Chioggia

A tier

Chioggia shows candy-stripe concentric rings of white and pink-red when sliced raw—a Venetian market heirloom that turns more uniformly pink once cooked. Flavour is milder and less aggressively earthy than dark red Detroit types, so it shines grated or shaved in salads where the pattern is the point. Roots are typically round; greens are tender enough for quick sautés. Slice raw for visual impact; accept that boiling or roasting blurs the rings into a soft rose. Pair with citrus, goat cheese, and bitter leaves. Do not over-age in the ground or rings coarsen and cores toughen.