Table beet of the VARVARA variety is a biennial plant of the amaranth family, which forms a rosette of leaves and a root crop in the first year of life, and flowers and seeds in the second year. This variety is characterized by high requirements for growing conditions: for mass germination, a temperature of 8 to 12 °C is required, and the optimal temperature for growth and development is 18—25 °C. Beets prefer well-lit areas with fertile soils having a neutral or weakly alkaline reaction (pH 6.0—7.5). To ensure successful cultivation, it is important to follow agricultural techniques, including sowing seeds from late April to late June, thinning out seedlings, regular watering, soil loosening, and timely harvesting of root crops.
The VARVARA variety is characterized by a round shape of root crops weighing from 250 to 500 grams and a rich dark red color of the flesh, which does not lose its color when boiled. The flesh has a tender and sweet taste, making this variety versatile for various culinary purposes. Due to the medium size of root crops, they are easy to prepare, which is especially convenient for home use. The vegetation period lasts from 80 to 110 days, and the culture is characterized by resistance to temperature fluctuations and diseases, ensuring a stable and high-quality yield.
Beet VARVARA is valued not only for its taste qualities but also for its high content of vitamins and trace elements, including B vitamins, carotene, pantothenic and folic acids. Young beet leaves can be used to prepare vitamin salads and original soups, expanding the possibilities of its use in nutrition. Regular consumption of beet is especially recommended for people with cardiovascular diseases, hypertension, and metabolic disorders, thanks to its beneficial properties and rich composition.
