When choosing beets for planting, it is important to consider not only the color saturation and shape of the root crops, but also the characteristics of your site. Soil type, acidity level, daylight hours, and even watering method directly affect sweetness, density, and shelf life. Which varieties will really live up to expectations and produce a harvest that will make you not want to hide jars of caviar?
Medium and late ripening varieties that are resistant to bolting and blight are ideal for central Russia. Among the leaders are Bordeaux 237, Egyptian Flat and Cylinder. They produce dense, dark-burgundy root vegetables with a high sugar content, grow well even on loam and are stored until the end of April.
The “Red Ball” variety is valued for its ideal round shape and delicate texture; it is not fibrous, easily rubs onto salad and does not lose color when cooked. “Matrona” is a modern hybrid with high yield and excellent keeping quality: the root crops do not crack even with heavy rains and lie quietly until May.
These varieties produce a stable harvest, are not prone to flowering and retain their sweetness even with a lack of sun.
Which varieties might disappoint?
Not all popular varieties feel equally good in the middle zone. “Opolskaya”, although it produces large root crops, often goes into the tops during a prolonged spring. “Libero”, despite its early ripening, is poorly stored and loses its juiciness by December.
Seeds without specifying a specific variety often give an unstable result: either small root crops, fibrous pulp, or rapid withering during storage.
Tips for a rich harvest:
- Plant at least two or three different varieties: one early for summer salads, one medium for preparations and one late for storage.
- Prepare the bed in advance: beets like neutral, loose soil without fresh manure.
- Thin out the seedlings on time, the distance between plants should be at least 6–8 cm.
- Water regularly, but not too much: too much water reduces sweetness and causes cracking.
- For storage, choose late varieties, harvest in dry weather and trim the tops to zero, leaving “stumps” no longer than 1 cm.
