Product description
The candy stripe, or Chioggia, beetroot is the showpiece of the beet family. From the outside it looks like an ordinary round root — but slice it and you reveal concentric pink-and-white rings, like a peppermint swirl.
WHAT MAKES IT SPECIAL
Beyond its looks, Chioggia is milder, sweeter and less earthy than standard beetroot — which makes it ideal eaten raw and thinly sliced, where the rings show best. Beetroot is also a good source of folate and naturally contains dietary nitrates.
SOURCED FROM SOUTH AFRICA
South Africa's growers supply excellent speciality vegetables to the Gulf. Freshly harvested and air-freighted to the UAE.
NUTRITION — per 100g
| Nutrient | Amount | % DV* |
|---|---|---|
| Energy | 43 kcal | — |
| Carbohydrates | 9.6 g | 3% |
| of which sugars | 6.8 g | — |
| Dietary fibre | 2.8 g | 10% |
| Protein | 1.6 g | 3% |
| Total fat | 0.2 g | 0% |
| Folate | 109 ug | 27% |
| Potassium | 325 mg | 7% |
| Vitamin C | 4.9 mg | 5% |
| Manganese | 0.33 mg | 14% |
*%DV on a 2,000 kcal adult reference diet; approximate USDA values, varies with variety/ripeness. Beetroot is a good source of folate and naturally contains dietary nitrates.
HOW TO SELECT & STORE
- Store: refrigerate in the crisper drawer, unwashed, for up to 1-2 weeks.
- If greens are attached, remove and store separately (use within a few days).
- The stripes show best raw — cooking softens the contrast.
HOW TO USE & SERVE
- Candy stripe beetroot is a UAE entertaining favorite for its color.
- Raw (best for the rings): peel and slice paper-thin on a mandoline for a stunning carpaccio or salad with citrus, olive oil and feta.
- Roasted: wedge, toss with olive oil and roast until tender — sweet and earthy.
- Pickled: quick-pickle thin slices for a tangy salad topper and grazing boards.
- Grated: raw into slaws, wraps and grain bowls.
Tip: the colour is milder than red beet, so it won't stain everything pink — perfect for elegant plating.
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Sign UpCandy stripe beetroot, also called Chioggia, is a speciality beet with concentric pink-and-white rings inside. It is milder, sweeter and less earthy than standard red beetroot, which makes it especially good eaten raw and thinly sliced, where the striking ring pattern shows best.Candy stripe beetroot, also called Chioggia, is a speciality beet with concentric pink-and-white rings inside. It is milder, sweeter and less earthy than standard red beetroot, which makes it especially good eaten raw and thinly sliced, where the striking ring pattern shows best.
The pink-and-white rings show best when the beetroot is raw — slice it paper-thin for salads and carpaccio. Cooking, especially boiling, softens the contrast and can fade the pattern. If you want both colour and a cooked texture, roasting holds the stripes better than boiling.The pink-and-white rings show best when the beetroot is raw — slice it paper-thin for salads and carpaccio. Cooking, especially boiling, softens the contrast and can fade the pattern. If you want both colour and a cooked texture, roasting holds the stripes better than boiling.
Keep the roots unwashed in the refrigerator crisper drawer, where they will stay fresh for up to one to two weeks. If leafy tops are attached, remove them and store separately, using the greens within a few days as they wilt faster than the root.Keep the roots unwashed in the refrigerator crisper drawer, where they will stay fresh for up to one to two weeks. If leafy tops are attached, remove them and store separately, using the greens within a few days as they wilt faster than the root.
Per 100g beetroot provides around 43 kcal, about 2.8g of fibre, and is a good source of folate (around 27% of an adult daily reference). It also supplies potassium and naturally contains dietary nitrates. Values are approximate USDA references.Per 100g beetroot provides around 43 kcal, about 2.8g of fibre, and is a good source of folate (around 27% of an adult daily reference). It also supplies potassium and naturally contains dietary nitrates
