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Chioggia Beet Seeds

Chioggia Beet Seeds

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Market price: $5.50
Our price: $2.49
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Chioggia Beet (55 days) 

Italian heirloom beet that got its start before 1840.  Chioggia, pronounced "key-oh-jah" is a city of Northern Italy near Venice. The surrounding region is known as the Veneto and it's famed for it's vegetable production.

Tops are green with pink-striped stems.  Chioggia beet  is fast growing and long-standing in the fall.  Chioggia has a sweet flavor that will add to just about any dish.  Chioggia beet is noted for its absence of bleeding. 
Wow your next dinner guests with the amazing colors of this beet.  Your friends will be so impressed you grew them.  Chioggia has become a real attraction at farmers' markets for just this reason.

In ancient times beet roots were primarily used for medicinal purposes as they contain a lot of beta carotene and vitamin C.
Recommended by the Following State Universities or Ag Extension Offices as a variety that performs well for their region .  CA, TX

Seed Planting Depth

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1/2" 40-60 55-65 5-7 4" 3" 45 lb. Full

Planting Tips For Beet Seeds:

Beet seeds can be planted in early spring or midsummer.  Soak seeds overnight in damp towel before planting for excellent germination.  Plant beet seeds 1” apart and thin weakest seedlings to desired spacing.  Keep soil evenly moist to prevent beet roots from getting woody.  For longer harvest, stagger beet plantings every 2-3 weeks.

Heirloom seeds are hardy but always take care with your garden seeds to give them the appropriate amount of moisture - not letting the vegetable seeds dry out prematurely or overwatering and possibly having them rot.


  Revitalized "Caprese" Salad

Note: not all beets are good when eaten raw.  for this recipe, I recommend the Touchstone Golden Beet and the Crosby Egyptian Beet.


  • 1 lb. golden beet-thinly sliced
  • 1 lb. red beet-thinly sliced
  • 3-4 tbsp fresh mint – chiffonade
  • 1/4 cup olive oil
  • salt and pepper to taste
  • feta cheese (optional)


Toss the beets and mint in olive oil until coated. Add salt and pepper to taste.  Add crumbled feta if desired and serve room temperature or refrigerated.

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Customer Reviews

  • Author: Jennifer Griffen
    I grew these for the first time in 2011 and they were fantastic. Very sweet...I eat them raw and stir fry, no bleeding at all. I love the greens as well, very good...and grew very fast after cutting.

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