Table beet of the Vinegret variety — this is a mid-season and high-yielding variety that ripens in an average of 80-110 days. The root crops have a round shape, average weight from 250 to 500 grams, smooth and without core or white veins. The flesh is a rich dark red color, very sweet, tender and juicy, with a sugar content from 12 to 15%. When boiled, the color of the flesh does not change, which makes dishes aesthetic and attractive. This variety is distinguished by high marketability and versatility in use, ideal for salads such as vinegret and herring under a fur coat, as well as for obtaining freshly squeezed juice, canning, freezing and winter storage.
The culture is characterized by good heat tolerance and disease resistance, which facilitates cultivation and increases yield to 6-7 kg per square meter. Beets are easily extracted from any type of soil, and root crops are well stored in a dry cool place all winter without loss of taste and market qualities. Sowing is recommended to be carried out from the end of April to mid-May at a soil temperature of +8...+10 °C, followed by care, including thinning, moderate watering, fertilizing and loosening. Harvest usually occurs from August to the end of September.
In addition to root crops, the Vinegret variety is valuable for its foliage, which is used in summer for preparing vitamin salads and original soups. Medium-sized root crops are convenient for cooking and transportation, which is especially important for households. Due to the rich content of vitamins and minerals, Vinegret beet is a useful and tasty vegetable that will be a great addition to your diet.
