RED BEET

The table beet variety 'Red Ball' (Bagryany Shar) belongs to medium-early varieties with a maturation period of 100 to 120 days. The root crops of this variety have a round, even, and smooth shape, a rich dark burgundy color with a purple tint, and a mass ranging from 210 to 340 grams. The beet flesh is dark burgundy, juicy, and tender, ensuring high taste qualities and versatility in use.

This variety is distinguished by a high yield of marketable produce, with a productivity of up to 7 kg per square meter. Beets of the 'Red Ball' variety are suitable for home cooking, long-term winter storage, and processing. Thanks to their dense structure and resistance to diseases, the root crops can be stored in cool rooms without spoilage or rot for no less than 9 months, making the variety especially valuable for long-term use.

For cultivation, it is recommended to sow seeds in early May on light, neutral soils in sunny and warm places. The harvest can be collected starting from September. Beets of the 'Red Ball' variety are universal in application: their sweet and tender flesh is excellent for consumption raw, as well as for cooking, pickling, and canning. High storability and excellent taste qualities make this variety popular among gardeners and chefs.