Salad beet is a late-maturing variety with a maturity period of 120 to 130 days. The root is round-shaped, dark crimson in color with a smooth surface and medium convexity of the head, weighing on average from 250 to 300 grams. The flesh is rich dark red, does not lose color during boiling and stewing, is juicy and sweet, making this variety especially attractive for home cooking, processing, and long-term storage. Commercial yield reaches 3-4.3 kg per square meter, ensuring a good harvest with proper care.
This beet variety was specifically bred for salad preparation, which makes dishes not only tasty but also aesthetically appealing. The flesh does not contain light rings in cross-section and cooks quickly, facilitating the cooking process. Medium-sized roots are convenient to use, while young foliage in summer serves as a basis for vitamin salads and original soups. The beets transport well and store for a long time, making them convenient for various culinary purposes.
Table beet is a valuable dietary product, rich in trace elements and vitamins such as calcium, potassium, iron, iodine, and phosphorus. It is recommended for people with diabetes, obesity, and gastrointestinal diseases. Beet juice has beneficial properties, including radionuclide elimination and use in treating bronchitis and lung inflammation. Seeds of this variety are resistant to cold temperatures and can germinate at around 10 degrees, although the optimal sowing time is early May, which ensures the best conditions for growth and root formation.
