BURGUNDY BALL

BURGUNDY BALL is an early variety of table beet with a vegetative period of 80 to 100 days. The roots have a correct round shape with a smooth skin and a rich dark-red color. The beet meat is characterized by a sweet, bright taste, juiciness, and a tender texture without pronounced concentric rings. The weight of one root reaches approximately 250 grams, which ensures convenience in transportation and culinary use.

This variety is distinguished by high resistance to diseases and rot, which allows storing the harvest in cool conditions for a long time — the storage period can reach 9 months and more. Burgundy Ball beet is versatile in application: it is suitable for raw consumption, as well as for cooking, baking, pickling, and canning. Thanks to its taste qualities and uniform coloring, it is widely used for preparing salads, soups, and juices.

For successful cultivation, it is recommended to sow seeds in early May on light, neutral, and well-moistened soils in sunny and warm areas. Simple agrotechnology allows obtaining a stable and quality harvest that will please both home gardeners and professional farmers.