The Eastern Field
Beetroot 'Chioggia' Seedlings
Beetroot 'Chioggia' Seedlings
Beetroot ‘Chioggia’ is a unique, gourmet variety that forms smooth, round, vibrant fuchsia roots with distinctive pink and white striped flesh and an exceptionally sweet flavour, ideal for fresh slicing, salads, light cooking, and pickling.
6 seedlings per bundle
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Delivery & Returns
Delivery & Returns
Delivery
Orders ship within New Zealand via NZ Post. Live plants and organisms are processed on Monday and are dispatched on Tuesday, so orders must be placed by Sunday night. Non-perishable items are processed Monday–Friday, usually within 1–2 business days.
Collection
Click & Collect is available at the Tauranga Farmers Market from 7:45 AM–12:00 PM during operating seasons. Orders are processed on Friday, so they must be placed by Thursday night. Please bring your order confirmation for collection. Orders must be collected during the scheduled time; uncollected perishable items may not be held or refunded.
Returns
Live plants and organisms cannot be returned or exchanged due to a change of mind. Any issues will be assessed on a case-by-case basis under the Consumer Guarantees Act 1993.
Non-perishable items may be returned if they are faulty or not as described. Approved returns should be sent promptly in the original packaging with proof of purchase. Return shipping costs are the responsibility of the customer unless otherwise required by law.
Additional Information
Delivery times are estimates and may vary due to weekends, public holidays, or unforeseen delays. For full details, see the Shipping Policy and Refund Policy.
Beetroot 'Chioggia' Variety Overview
Beetroot Chioggia is an Italian heritage variety known for its unique appearance, sweet flavour, and reliable performance in the garden. Originating in the coastal town of Chioggia in the 19th century, this heirloom beetroot has long been grown for both its ornamental and eating qualities.
Plants produce round to slightly flattened roots with bright fuchsia skin and distinctive pink and white concentric rings through the flesh, topped with broad green leaves and red stems. The texture is crisp and tender, with a naturally mild, sweet flavour that is less earthy than many traditional beetroot varieties.
Chioggia beetroot is best enjoyed raw to preserve its vibrant striped flesh and is well suited to fresh eating, salads, light cooking, and pickling, as prolonged cooking can soften the texture and cause the rings to fade. Roots may be harvested young for a sweeter, more tender flavour, or left to mature for larger size and a denser texture. The edible leaves are also highly nutritious and can be eaten fresh or cooked like spinach.
Beetroot is a nutrient-dense, low-calorie vegetable valued for supporting cardiovascular health and overall wellbeing. The roots provide dietary fibre, folate, potassium, and antioxidants that support digestion and healthy blood pressure, while the leafy tops are rich in vitamins A and C, iron, and calcium to support immune function, energy production, and bone health.
Beetroot Chioggia grows reliably in cool to mild climates from early spring through late autumn. Once established, plants tolerate light frosts and continue producing steadily, making this variety a dependable choice for gardeners of all experience levels.
Plant Information
| Botanical Name | Beta vulgaris |
| Life Cycle | Biennial, grown as an annual |
| Primary Use | Culinary |
| Edible Parts | Roots and leaves |
| Planting Season | Early spring to late autumn |
| Climate Hardiness | Cold hardy and frost tolerant |
| Light & Position | Full sun to partial shade |
| Soil & Nutrition | Fertile and well-draining soil |
| Plant Spacing | 10 cm on centre |
| Plant Height | Approximately 40 cm tall |
| Days to Maturity | 25–35 days from transplant |
| Support Structure | Not required |
| Succession Planting | Transplant every 2–3 weeks |
How to Grow Beetroot 'Chioggia'
Beetroot grows best in the cooler parts of the year and can be transplanted from early spring through until late autumn when soil and air temperatures are between 10–25°C. In mild climates, they can be grown almost year-round, while in colder regions they are best planted from September to April, avoiding periods of heavy frost. Once established, beetroot tolerate frosts but should be protected from extreme summer heat, which can slow growth and affect root quality.
Beetroot thrives in full sun to partial shade throughout the year. Full sun in spring and autumn maximises light exposure, encouraging strong, steady growth and evenly shaped roots. Partial shade in summer helps moderate temperature, protecting plants from heat stress that can slow growth, reduce sweetness, or trigger premature bolting. Choose a well-ventilated, open site and avoid waterlogged areas to reduce disease and support healthy, vigorous growth.
Beetroot is a light feeder, growing best in moderately fertile, well-drained soil that is loose and free of stones to allow roots to develop evenly. Apply organic compost, aged manure, or a balanced fertiliser before planting to provide nutrients throughout its growth. Avoid high nitrogen, which promotes leafy growth over roots, while ensuring adequate potassium and phosphorus and a slightly acidic to neutral soil, with an ideal pH of 6.0–7.0 for optimal nutrient availability and growth.
Beetroot requires consistent moisture to promote even root development and prevent stress, particularly during establishment. Uneven watering can lead to tough, woody, or split roots, as well as reduced nutrient uptake and stunted growth. Water deeply to encourage strong root systems, ensuring the soil drains well between waterings to avoid waterlogging and root rot. Mulching helps retain moisture, regulate soil temperature, and supports steady, healthy growth throughout the season.
Chioggia can be harvested once the roots reach 4–6 cm in diameter for optimal flavour and appearance. Young roots are especially tender, crisp, and sweet, ideal for fresh eating, while fully mature roots develop a firmer, denser texture with a richer sweetness, suitable for light cooking and pickling. To harvest, gently loosen the soil around the roots before pulling to avoid damage. Leaves can be harvested sparingly throughout the plant’s growth, but avoid removing too many at once to allow the roots to continue developing fully.
Beetroot is generally a low-maintenance crop, but seedlings, young, or stressed plants can be affected by pests and diseases such as leaf miners, aphids, and Cercospora Leaf Spot.
Leaf miners create pale, winding trails on leaves, which reduces the plant’s ability to photosynthesize effectively, slowing growth.
Aphids cluster on new growth, sucking sap which can weaken plants and stunt development. To manage these pests, remove heavily affected leaves and encourage beneficial insects. Maintaining healthy soil, consistent watering, and good airflow helps to develop strong plants that can reduce stress and susceptibility.
Cercospora Leaf Spot is a fungal disease that produces small, grey-centered spots on leaves, which can lead to premature leaf drop, reduced photosynthesis, slower root growth, and lower yields. To prevent infection, ensure good airflow, avoid overhead watering, maintain garden hygiene, and remove infected leaves.