An Italian variety, chioggias have alternating white and pink rings of color on the inside. The outside is lighter and more pinkish than traditional red beets. With a sweet peppery flavor, they are smooth and mild tasting. To prevent chioggias from bleeding their color, roast them whole then slice crosswise to show off the beautiful rings. Roasted this way, they make a stunning addition to a salad made with the baby greens and shoots mix. Do roast and store cooked chioggia beets separately from your red beets to prevent the chioggias from being dyed red. Store raw beets loosely wrapped in a plastic bag in your crisper drawer.