Edible beet seed Chioggia

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Chioggia is a traditional Italian Beetroot with a pinkish skin and appealing white and red ringed fruit flesh. The white-red rings of the inside make a nice contrast to the usually deep-red colouring, although the rings will fade during cooking. Beetroot is low in calories, very versatile and easy to prepare, and contains high amounts of folic acid, potassium, vitamin B and iron. Natural location: Beetroot originated in the coastal areas of the Mediterranean. Today it can be found everywhere in Central Europe. In the kitchen: Beetroot has the sweetest or most aromatic flavour when the fruits are harvested while still young. Grown Beetroots should therefore only be eaten when the size is not more than 6 cm in diameter. Beetroot can be washed, peeled and grated as ingredient for raw vegetable salad. Not only the tuber, but also the young green parts are edible when cooked. They can be steamed, cooked like spinach or used raw in mixed salads. For cooking: cut the leaves back to 5 cm and boil the whole vegetable in its skin for about 40 minutes. As another option, you can also bake the Beetroot in tin foil in an oven for about 2 to 3 hours at 150° Celsius.