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A Chioggia beet sliced to show its candy-striped red and white concentric rings beside a whole root.

How to Grow Chioggia Beets From Seed

By Maxim Kaufman — Founder & CEO, Organo Republic

Updated July 2026

Chioggia is the showstopper of the beet patch, an Italian heirloom that hides candy-striped red and white rings inside every root. Slice one open raw and those concentric circles look almost painted on, which is why it is such a favorite for fresh salads. The flavor is mild and gently sweet, and while the rings soften when cooked, a light roast keeps much of the pattern intact. This non-GMO variety is easy to direct sow, so you can grow this bit of edible art right in your own garden.

This is the quick guide to Chioggia. For the full step-by-step on starting seeds, sowing, feeding, and troubleshooting beets, see our complete guide to growing beets from seed.

Quick start

Direct sow Chioggia seeds about half an inch deep as soon as the soil can be worked in spring, with a second sowing in late summer for fall. Since each wrinkled seed is a cluster, thin the seedlings to 3 to 4 inches apart so the roots can round out. Expect about 55 days to maturity with even, consistent moisture. Harvest on the younger side, around 1.5 to 2.5 inches across, for the boldest rings and sweetest flavor.

Best tip

Harvest Chioggia while the roots are still small for the most vivid candy-stripe rings, since older beets fade and the pattern blurs. This variety loves cool weather, so gardeners in the Pacific Northwest and the Northeast can grow it spring through fall, while those in hot regions like Arizona and the Gulf Coast should aim for early spring and fall crops to keep the roots sweet and tender.

At a glance

How to Grow Chioggia Beets From Seed — growing specifications at a glance
Botanical name	Beta vulgaris
Plant type	Cool-season biennial grown as an annual
USDA zones	2 to 11 (grown as an annual)
Sun	Full sun to part shade (6+ hours)
Days to maturity	~55 days
Height	10 to 14 inches
Spacing	3 to 4 inches apart
Water	Even and consistent; about 1 inch a week

Uses

Chioggia is at its most beautiful raw, so slice it paper-thin for salads and carpaccio where the red and white rings can shine. Because the pattern fades with heat, roast gently if you want to cook it and preserve some contrast. The mild sweetness pairs well with citrus and soft cheeses, and the tender greens are edible and delicious sauteed.

Frequently asked questions

How long does Chioggia beet take to mature?

Chioggia is ready in about 55 days from sowing. You can also pull a few early as baby beets, which are especially tender and mild.

What makes Chioggia beets look and taste special?

Chioggia is an Italian heirloom famous for the candy-striped red and white concentric rings revealed when you slice a root. The flavor is mild and sweet, and the rings are the star of the show when the beet is served raw.

What is Chioggia beet best used for?

Chioggia, also called Bassano or candy-stripe, shines when served raw and thinly sliced, since the striking rings show best that way and fade with cooking. If you prefer it cooked, roast it gently to keep as much of the pattern as possible. The greens are edible and tasty too.

Any growing tip for Chioggia beets?

Thin the seedlings to 3 to 4 inches apart, remembering each wrinkled seed is a cluster that sprouts several plants. Harvest Chioggia on the younger side, around 1.5 to 2.5 inches across, for the most vivid rings and the sweetest, most tender roots.

Ready to grow your own? Chioggia gives you mild, sweet roots with gorgeous candy-striped rings that turn any salad into a centerpiece. For the full step-by-step, see our complete beet growing guide linked at the top of this page.

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By Maxim Kaufman — Founder & CEO, Organo Republic

Maxim founded Organo Republic in 2017 and personally selects, tests, and grows the heirloom, non-GMO varieties the company offers. Under his leadership, Organo Republic was named Agri Business Review’s Top Non-GMO Seed Variety Solution 2026.