The taste and color are better than beets!

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Beetroot has earned popularity not only for the great sweet taste of its root crops, but also for their unique biochemical composition, which determines the exceptional benefit of this vegetable culture to the human body. The ancient Greeks, highly esteemed beets, sacrificed it to Apollo - the god of the Sun, the patron of the arts and medicine. The famous ancient Greek healer Hippocrates included beets in the composition of his medicinal prescriptions, recognizing this vegetable as extremely important for health. And to this day, the healing properties of beets are highly valued throughout the world.

What is the use of beets?

According to medical standards, a person needs to eat at least 7 kg of beets per year, because it contains the optimal ratio of nutrients. Among them are proteins, carbohydrates, essential amino acids, B vitamins, provitamin A, vitamin C, as well as numerous macro and micro elements (sodium, potassium, magnesium, calcium, zinc, manganese, phosphorus, boron, iodine, etc.).

Beets are rich in betaine, an organic substance that plays an important role in metabolism. In particular, it promotes the breakdown and assimilation of proteins, prevents the accumulation of fatty deposits, and increases the level of vital activity of liver cells. Beetroot also has a wound healing, anti-inflammatory and analgesic effect.

This root crop contains natural antioxidants necessary for maintaining the vital functions of the human body. They help to resist bacteria and germs, fight against the negative effects of the environment.

The best beet varieties from Agroholding "Search"

How to grow beets and other root vegetables not only beautiful, but also traditionally tasty and healthy? The answer is obvious - grow vegetables of domestic selection!

Breeders of Agroholding "SEARCH" have brought out beet varieties that meet the most urgent needs of domestic vegetable growers:

have traditional taste;
endowed with properties beneficial to human health;
have a characteristic rich color, shape and size of root crops;
are most suitable for storage and technical processing.

The mid-season beet variety Mulatto is one of the leaders in yield. Root crops are rounded, smooth, intensely colored. The pulp is dark red, without rings, excellent delicate taste. The mass of root crops reaches 160-360 g. Productivity is high on any type of soil. The variety is characterized by high marketability and durability of root crops.

The mid-season Beetroot Creole variety has excellent palatability. Root crops of this variety are round, even, with a thin axial tail. The flesh is dark red, tender and juicy, without rings. The mass of root crops is about 200-220 g. The yield is high. The variety is suitable for long-term storage and processing.

The late-ripening beet variety Slavyanka is distinguished by its unique cylindrical shape of root crops, reaching 10-15 cm in length and 6-9 cm in diameter. The pulp is dark red in color, very juicy, tender, sweet. The mass of root crops reaches 230-350 g. The variety is distinguished by good keeping quality and resistance to major diseases.

The mid-season variety of beet Smuglyanka has excellent taste. Root crops are rounded flat, with a small rosette. Their mass reaches 350-400 g. The pulp is dark red and juicy. The variety is distinguished by good keeping quality.

The mid-early beet variety Khutororyanka is highly resistant to arid conditions. Root crops are round, even. The flesh is maroon, without rings, juicy, tender, very sweet. The mass of root crops is about 160-260 g. The variety has good root crops for winter storage.

Golden rules of agricultural technology for a high-quality and rich beet harvest

Beet seeds are recommended to be sown after vegetables such as cucumber, tomato, cabbage or early potatoes. Do not grow beets after carrots.

The best soils for beets are neutralized and organically enriched loams. Sour, waterlogged and poorly heated soils are completely unsuitable for cultivating beets.

Land for sowing beets is lime in the fall. Fresh manure should not be added to the soil, otherwise the quality of root crops will decrease. In the pre-winter period, it is recommended to fertilize the soil with phosphorus and potash fertilizers. Nitrogen fertilizers should be applied in the spring before sowing.

The optimal time for sowing in the soil is the onset of a stable warm period (usually from the first to the third decade of May).

Beets are grown on garden ridges by sowing seeds, and sometimes with seedlings.

The root system of beets can penetrate deep into the soil. The roots absorb moisture well, and the leaves consume it intensively. In the initial period of growth, beets need regular and plentiful watering. In the second half of the growing season, less water is required.

After each watering and rain, loosening the soil around the plants is very useful.

When thickened sowing do 2-3 thinning. The first is carried out when two or three true leaves appear in plants. With subsequent thinning, 8-10 cm are left between the plants.

Beet top dressing is recommended to start from the moment of the first thinning and then, as necessary, 2-3 times per season. Beets are fed with fertilizers containing mainly nitrogen and potassium.

To keep the beets for a long time, harvesting should be carried out before the onset of the first frost. Frozen root crops are unsuitable for storage. The optimal storage temperature for root crops is from +1 to + 3 ° C with an air humidity of at least 80%.

Following these rules, you will definitely get a good beet crop.

Beets in cooking, or Where beets and borscht, there and look for us!

Due to its excellent taste and useful properties, beets are widely used in cooking. It is important to note that for cooking you can use almost all parts of this vegetable crop. So, for example, okroshka and beetroot are prepared from the leaves of beets, and the root crop is used to prepare salads, vinaigrette, borsch and many other popular dishes.

It is an amazing fact, but even such exotic dishes as marmalade, sorbet and ice cream are cooked using beets.

Of course, speaking of beets, we, first of all, think about borsch. There are some culinary "secrets" that help make this dish amazingly tasty.

For example, so that the soup is not too faded, beets should be stewed separately from other vegetables. The root crop is recommended to be cut into thin strips or grated on a coarse grater, then add a little water, a teaspoon of sugar and a couple of tablespoons of lemon juice. Then put the beets on fire and simmer slowly until it becomes soft. Thus, beets will retain their natural color, and borsch will look much more appetizing.

Rich harvests and inspiration for culinary exploits!