Organic Bunched Chioggia Beets

This Italian heirloom varietal (traditionally pronounced "chee-oh-gee-ah") is milder in flavor than your classic dark red beet root, but what it lacks in earthiness it more than makes up for in style. Sliced horizontally, the roots are ringed in bright pink and snow white stripes; sliced vertically they reveal a beautiful tulip-shaped pattern. Their color diminishes with cooking, so prepare them raw for the full dramatic visual effect. Try them as the "pasta" in a raw ravioli (raw, thin slices sandwiching fresh burrata or ricotta cheese) or blanch quartered spears for a salad nicoise.