Overview
‘Chioggia’ is a pre-1840 Italian heirloom variety of garden beet (Beta vulgaris). Sometimes called Candystripe Beet or Bull’s Eye Beet, it is distinguished from other varieties by the alternating concentric rings of red and white inside. There is considerable variation in the amount of coloration, with some individuals being nearly completely red, others almost white, and every combination between those two extremes. The slightly flattened, globe-shaped roots have a red-orange or pink to light red skin. Many people say these beets are sweeter, milder, or more peppery than typical red beets. The leaves are medium height with green stems and red shading. It is noted for its earliness and relative absence of bleeding.
Beets probably originated in the Mediterranean area where their leaves were harvested for food. Swiss chard is an improved version of these early, leafy beets. Up until the 16th century, beet roots were primarily used for medicinal purposes. They contain beta carotene and vitamin C. Both the leaves and roots are now commonly used as food. In addition to ‘Chioggia’, there are many varieties of red and golden beets. Although beets are technically a biennial, they are typically grown as annuals unless seed production is desired.
Growing Beets
Despite their exotic appearance, ‘Chioggia’ beets are just as easy to grow as other varieties. Beets are a cool season crop and can be planted early in the spring – about 4 weeks before the average date of last frost. A mid summer sowing will yield a fall harvest.
In Wisconsin, gardeners can make a succession of plantings every 3 weeks to provide a continuous supply of small beets throughout the season.
Beets can tolerate some shade, so they need not be grown in the typical full-sun vegetable garden. They prefer well-worked, loose soil that is high in organic matter.
Direct sow beet seed ½ inch deep and about 1 inch apart. Keep the seedbed moist until the seed germinates. Because most beet seeds will produce a small cluster of seedlings, thinning is necessary for proper plant spacing. Thin seedlings to about 2 inches apart once they are large enough to handle. Beets do not transplant well, so just pinch the plants out (and eat them like spinach if you choose).
Cultivate regularly or apply an organic mulch, as beets do not compete well with weeds. Be careful not to dig too deeply around the base of plants when weeding, because beet roots are shallow and easily damaged. As the beets enlarge, make sure the top of the root is covered with soil so its won’t change color or develop corkiness at the top. Be sure to provide adequate water for the young roots, as a lack of moisture promotes stringy, tough texture in the roots.
Beet Pest Management
Beets have few significant insect or disease problems. Leafminers may tunnel through a few leaves, but that does not affect the roots. Root maggots, wireworms and other soil-dwelling creature may damage the roots, but usually this is superficial and damaged areas can be cut out when peeling the roots.
Beet Harvesting
Time to harvest depends on the variety, with ‘Chioggia’ generally listed as 50 to 60 days to harvest from sowing. However, beet roots can be harvested anytime after the root reaches 1 inch in diameter.
Beets tolerate temperatures down to about 20 °F, so they can be left in the garden late into the fall. Twist off the leaves rather than cutting them to prevent “bleeding” which causes less intense color and perhaps less flavor.
Harvested beets can be stored for one to three weeks in the refrigerator. Beet greens will generally keep for a week in the fridge.
Author: Susan Mahr, University of Wisconsin—Madison
Reviewers: Allen R. Pyle, Horticulture Outreach Specialist, Bruce Spangenberg, Horticulture Outreach Specialist, UW—Madison Extension
Revised: September 2026
