Table beet of the Chioggia variety is an ultra-early hybrid with a vegetative period of 65 to 85 days, allowing for a fresh harvest significantly earlier than most other varieties. The plant is of medium size with low-growing foliage attached pointwise to the root. The roots are round or flattened-round, with smooth, dense dark burgundy skin. The inner flesh features a unique bright pattern of alternating white and red rings, giving the beet a decorative and attractive appearance, especially noticeable when sliced. Chioggia beet has a tender, moderately sweet taste and juicy flesh without veins or fibers, making it ideal for fresh consumption, cooking various dishes, thermal processing, pickling, and processing into food additives. The plant is resistant to major diseases and quickly recovers from stressful growing conditions. The stems have a rose-white hue, and the leaves are bright green, adding additional decorative appeal. The foliage height reaches about 30 cm, with a medium-sized leaf rosette. For successful cultivation of Chioggia, it is recommended to use sufficiently warmed soil, provide moderate watering, and apply fertilizers. The yield of this variety ranges from 4 to 7 kg per square meter. The beet stores well in a dark, cool place for several months, allowing for transportation and market sale of early-season produce. Due to its high content of antioxidants, beta-carotene, betacyanin, vitamins, folic acid, as well as minerals such as potassium, calcium, manganese, zinc, magnesium, and iron, this variety is not only delicious but also nutritious.
