Round Beetroot from Chioggia (Beta vulgaris): grown regularly and consistently throughout Europe since the 16th century, in Chioggia it has found the ideal environment for harmonious, natural growth, free from harmful water or temperature imbalances. Chioggia red beetroot, also known as "Gout weed," is a traditional spring and autumn crop, when the climate is milder and more temperate. The root is fresh, white-fleshed with distinctive red rings, and has a sweet, flavorful taste. It is primarily consumed boiled, sautéed, baked, or grilled—a method that is not easy to achieve, but certainly effective in preserving all its nutritional properties. It can also be prepared raw, thinly sliced or grated, dressed with lemon juice and extra virgin olive oil, perfect for mixed salads. It is rich in vitamins: B1, B2, B3, and traces of vitamins A and C.
