You can use any beets you like to top these Ligurian-style savory chickpea pancakes, but the Chioggia variety makes an especially pretty presentation. Consider serving our Swiss chard and ramp versions as well for farinata three ways!
If you don't have an eight-inch cast-iron skillet, you can bake one large farinata in a 12-inch skillet: Preheat the skillet for 15 minutes; add 1 tablespoon extra-virgin olive oil, batter, and the preferred topping. Bake for 17 minutes. The handles on the skillet will be hot when you're serving, so wrap it with a towel, or use a spatula to flip the farinata out of the skillet.
Although the farinata is delicious fresh out of the oven, it can also be served at room temperature. Add the beet mixture, flaky salt, and pepper right before serving.