The table beet variety 'Short Top' is a medium-late, high-yielding Dutch selection, suitable for cultivation under various soil-climatic conditions. The vegetative period is 115-120 days from emergence, allowing for a stable yield when agronomic requirements are met. The roots have a round, harmonious shape and are colored in a rich dark burgundy without radial rings, which is a distinctive feature of the variety. The flesh is dense, crunchy, dark red in color, with a pleasant sweet taste and aroma that is retained both during long-term storage and after thermal processing.
The variety is characterized by high yield — approximately 60-70 tons per hectare, with a marketable product output reaching 95%. 'Short Top' beet shows good adaptability to growing conditions and agronomic practices, as well as resistance to major diseases, making it a reliable choice for farmers. The root skin is smooth and dense, but easily removes after cooking, which facilitates its use in culinary applications. Due to its good storability and transportability, this variety is in demand in fresh markets and is suitable for both direct consumption and processing.
For sowing, use fertile soils at a temperature no lower than +6-8ºC, with a seeding rate of 10-15 g per 10 m² and a planting depth of 3-4 cm. The number of plants per 10 m² should be 330-500, ensuring optimal density for forming large, high-quality roots. 'Short Top' beet is versatile in application: it is excellent for preparing borscht, salads and other dishes, as well as for industrial processing.
