How can something called Beta vulgaris
be so beautiful? As with most things Italian, the tender, full-flavored Chiogga beet has true style. According to Seed Savers Exchange
(a terrific source for gardeners), the Chiogga was introduced to the U.S. in the late 1840s, its candy stripes turning a few heads away from just plain red.
They make pop art of a salad. Try using the Chiogga in a recipe
for a beet salad with oranges and walnuts, or one for grilled beet salad
with balsamic and goat cheese.
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