Barbabietola Chioggia e gialla

Taste

Sweeter and milder than red beetroot; Chioggia has pink and white rings, the yellow one is golden.

Growing

They are grown in fields and harvested in autumn, with a peak in September and October. They are available from June to December.

Pairings

Serve them raw in thin slices, roasted or in a salad with walnuts and fresh cheese.

Frequently asked questions

When is Barbabietola Chioggia e gialla in season in Switzerland?

Peak season is September and October. In Switzerland it is available from June to December.

Seasonal recipes

• Warm Ticino rice salad with perch and beetroot
• Chive polenta with perch and beetroot
• Buckwheat with Beetroot and Seared Trout
• Vampire bowl with beetroot and alpine cheese
• Beetroot carpaccio with kiwi and lemony shallot
• Cold seitan roast with beetroot and couscous
• Velvety yellow beetroot soup with lamb meatballs
• Golden and Chioggia beetroot with crispy sage and apple
• Beetroot baked in parcels on buckwheat tabbouleh
• Brown rice pilaf with lamb and roasted beetroot
• Quick-pickled beetroot on lamb's lettuce
• Potato and beetroot salad with golden seitan