5 January 2018

The Choggia beet is in a league of its own: an Italian beauty of marble white and fuchsia rings.
It is named after its town of origin: a miniature replica of Venice situated on a little island at the southern entrance to the Venetian lagoon.
When cut, this round, red root vegetable reveals superb rings of alternating white and deep pink. When cooked, it becomes pale pink all over, losing some of its charm. However, it has a mild and delicately sweet flavour which means it can also be appreciated raw, as elegant as ever.