5 of the sweetest and most productive varieties of beets that all summer residents love

Beets are a healthy and indispensable vegetable in many dishes. The five sweetest varieties of this root vegetable, which we will talk about, deserve special attention.

Beetroot Ordinary Miracle

Refers to mid-season varieties. The ripening period for root crops is about 100-117 days. The vegetable has a pleasant sweetish taste that most experts liked and won the tasting.

Its pulp is dark red, without rings. Rounded flat roots weigh 250-500 g and are very well stored. This variety loves light, neutral soil.

Beetroot Bravo

The variety was bred in the conditions of Western Siberia, but it is also suitable for the southern regions. The mass of ripe round-flat root crops is 200-700 g. The yield is high, up to 9 kg per square meter.

The pulp has no rings. Root vegetables are well stored. When growing, it is necessary to deal with midges, which often damage the plant during the growing season.

Beet Kozak

Root vegetables weighing about 300 g have a cylindrical shape and juicy pulp without coarse fibers. This variety is suitable for growing in most regions of Russia.

Prefers neutral soil. Has no problems with flowering, and cercospora. It has good immunity to parasitic diseases. Differs in good keeping quality.

Beet mulatto

A variety of rounded mid-ripening root crops with a diameter of 5-10 cm, weighing 150-350 g. Ripens in 120-130 days. Beets are well stored and transported. Has excellent taste. The yield is high, more than 400 centners per hectare, depending on the frequency of planting and the climate.

Resistant to most pests and dry soil. The pulp is without rings, has a uniform red structure. It retains its color well after heat treatment, canning and freezing.

Beet Ataman

Refers to mid-late varieties. Cylindrical roots of dark red color, weighing up to 750-800 g. The yield depends on the cultivation conditions, climate, soil and planting frequency.

Easily tolerates minor frosts. Requires light soil, sufficient watering, especially during the formation of root crops. Needs periodic feeding with mineral and organic fertilizers.

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Powdery Mildew Resistant Blackcurrant Varieties

Blackcurrant varieties that have proven themselves well and are adapted for the regions of central Russia:

The variety has a short and spreading bush. Early and very fast-growing. The peculiarity of this variety is the stretched fruiting of berries. "Summer resident" was created for summer residents who rarely come to the plots, and the harvest can wait without crumbling. The berries are large, but irregular, with an average weight of 1.6 g to 2.6 g, sometimes even more. Sweet and sour taste, fragrant. Tasting score 4.5 points.

A fast growing and productive variety, one of the best varieties for hobbyists.

Disadvantages: moderately affected by anthracnose and kidney mites.

The variety is immune, the berries ripen in medium terms. A bush with a spreading crown. The berries are large, up to 3.5 g, rounded, black-chocolate color and sweet taste. In the Temptation variety, the berries ripen at the same time, the separation is easy, which allows you to harvest immediately, otherwise the berries burst when overripe.

Variety with high resistance to rust and kidney mites. Leaf spots are not often affected.

Medium late grade. The bush is medium-sized and compact. Berries are above average, 1.5-2g, black with sourness. The variety is the leader in vitamin C.

The variety is highly resistant to fungal diseases and is slightly affected by kidney mites.

The variety is immune to powdery mildew and kidney mites. Ripens in medium terms. It has a slightly spreading and medium-sized bush. Berries are medium in size, up to 1.8 g, which ripen at the same time, sweet and sour taste.

Moderately affected by anthracnose and rust.

A variety with large, up to 4g black-brown and sweet-sour berries, which ripen at different times. Harvesting is stretched. The variety is immune to powdery mildew, medium late ripening.

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Beets "Bordeaux"

Bordeaux is a medium early beet variety. The full ripening period for this vegetable is 90-110 days. It is one of the best varieties in terms of taste, ideal for use in cooking. The fruits are relatively small, but exceptional specimens reach a weight of five hundred grams. On the cut, the beets have a maroon color, the flesh is sweet and dense. The advantage of the variety, which made it popular, is its simplicity - it is resistant to diseases and arid climate. Bordeaux is suitable for long-term storage.

Sowing occurs in late spring. Before planting, the soil is prepared in advance. In the fall, it is fertilized with organic matter, and in the spring, special fertilizers are added.

It is better to wait for good weather, when the earth is at least 10 degrees above zero. Although beets of this species are often planted before winter. It is customary to plant seeds in rows at a distance of 0.3 meters. The sowing depth is approximately five centimeters.
The culture does not require special care other than regular thinning of seedlings and timely watering. Loosening and feeding will ensure fertility. In the fall, even beginners in the gardening business will have a good root crop.

The sweetest beet varieties

Good beets must be juicy, tasty, strong and beautiful, in addition, high-quality root crops can also boast of the ability to be stored for a long time. As for the taste of beets, it can be as varied as you like - fortunately, there are a great many varieties of this culture today. However, sweet varieties are still considered the most popular - they never lose their relevance! What are these varieties, and why are they really worth paying attention to?


Excellent in all respects high-yielding mid-season variety! Such roots are always clean, smooth and boast a rich dark red color, and their delicate and surprisingly juicy flesh is covered with a rather unusual pattern of weak rings. In addition, these fruits are very rich in vitamins PP and group B. And the excellent dessert taste of this beet will be remembered immediately and forever! Ripe root crops are always easily pulled out of the soil, and they can be stored for a very, very long time, and without the slightest loss of their presentation. And the Valenta beets are also endowed with the ability to withstand quite severe cold, however, a decrease in temperature is often fraught with a decrease in yield.


The very name of this variety clearly indicates that these root crops are characterized by a very unusual shape, and this is indeed so - oblong cylindrical dark red root crops, equipped with a small, but at the same time, clearly defined "waist", simply cannot but attract Attention! The variety is medium-sized, practically not susceptible to all kinds of ailments, which allows you to get quite solid yields. There are no whitish circles in ripe root crops, such beets are cut without much effort, and can be safely added to a wide variety of dishes - its great sweet taste makes it especially suitable for adding to salads or borscht, as well as for preservation!


Outwardly, this beet is practically no different from most of its other relatives. These root vegetables can boast of the correct rounded shape, and during their ripening they invariably acquire a characteristic maroon color, and their flesh is very much appreciated by gardeners not only for the absence of rings, but also for its unsurpassed taste. The Mulatka variety boasts a rather impressive yield, while any additional or special care for this crop is not required at all. And such beets are superbly stored in the winter season!


One of the most productive, the most mature, as well as the most delicious and extremely unpretentious varieties, which will not be difficult to grow in any territory, from the Ural Mountains to Moldova itself! Dark red rounded roots with not too large spectacular heads are always surprisingly smooth, and their juicy, but at the same time dense pulp is devoid of ringiness and is colored in light burgundy tones pleasant to the eye. This variety is also good in that after sowing, up to 98% of the total number of sown seeds almost always sprout, in addition, these plants are much less likely than any others to be affected by beet flea, as well as by the troublesome cercospora.

Behind this name is a one-sprout mid-early variety, characterized by dark red strong roots of a rather attractive cylindrical shape. And their juicy and very sweet dark red pulp literally melts in your mouth! And caring for growing crops is incredibly simple and pleasant: during cultivation, these beets do not require additional thinning, but they are watered only as needed, however, when a drought is established, the frequency of watering is temporarily increased. And so that the plants are not afraid of all kinds of ailments, they are regularly pampered with good feeding and systematically loosened the soil in which they grow!

Bordeaux 237

Bred by talented Soviet breeders back in 1943, Bordeaux 237 is currently one of the most studied and most popular mid-season varieties. True, this culture is very thermophilic and quite demanding on lighting, but it boasts impressive drought resistance! The shape of the root crops can be either round or flat-round, and the color of their delicate pulp is always deep burgundy. Despite the extremely high sugar content, such beets are stored for a long time, and at the same time their amazing taste qualities are not lost at all during the storage process. Yes, and the variety is also very resistant to various diseases, but occasionally this beet can still be affected by peronosporosis or cercosporosis.

What are the most productive beet varieties?

I did not recount. The catalog shows the yield in tons per hectare.

In the Central region, the Dutch early-ripening variety Boltardi produces 27.2 - 31.0 tons.
On the territory of all of Russia, depending on the region, the yield of medium-early Bordeaux beet varieties is 34.6 - 79.7 tons.
In the North-West, Central, Volgo-Vyatka, North Caucasian, Ural, West Siberian, East Siberian, Far Eastern regions, a mid-season variety Bravo, created in Barnaul at the West Siberian Vegetable Experimental Station (I can not help but brag to our relatives) gives 66,4 — 89,5 tons.
In the North-West region, the mid-season Valentina variety gives 27.7 - 44.4 tons.
In Volgo-Vyatka, a mid-season hybrid from France Vorrio gives 10, 8 - 38, 0 tons.
In the North-West, Central, Volgo-Vyatka regions, the early maturing Gribovskaya flat A 473 gives 30, - 82.5 tons.
On the territory of the entire country, except for the North Caucasus, the mid-season Two-seeded TSKHA gives 39.8 - 52.2 tons.
Italian mid-season Detroit in the Central Region produces 36.2 - 69.2 tons.
Mid-season Detroit Nero produces 37.4 - 55.2 tons there.
In the Central, Central Black Earth, Ural, East Siberian, Far Eastern regions, the early maturing Egyptian flat gives 30.7 - 83.0 tons.
In the North Caucasian region, the half-maturing Kuban borscht 43 yields 36.7 - 79.0 tons.
Dutch mid-season Larka in the Central Region produces 23.4 - 65.4 tons.
The Dutch mid-early Libero also yields 17.8 - 58.0 tons.
Czech mid-early Mona in all regions gives 55.0 - 58.0 tons.
In the Central and Ural regions, the early maturing Incomparable A 463 gives 29.5 - 69.9 tons.
Polish Nohovski in the Central, Central Black Earth regions gives 25, - 45.6 tons.
In the North, North-West, Central, Volgo-Vyatka, Central Black Earth, Middle Volga regions, the late-ripening Odnoroskovaya gives 40.1 tons.
Polka early ripe beets of the Okrugly darkchervony variety in the Central, Central Black Earth regions give 34.4 - 45.2 tons.
Polish mid-season Opolski in the Central region gives 25.7 - 51.8 tons, in the Central Black Earth region gives 30.5 - 53.1 tons.
Dutch mid-early Pablo F1 gives 24.1 tons in the Volga-Vyatka region.
In the North-West, Central, Volgo-Vyatka, Central Black Earth, Middle Volga regions, Podzimnyaya A 474 gives 18.6 - 64.7 tons.
The Dutch mid-season in the North region gives 12.1 - 17.9 tons.
Dutch hybrid Red Cloud in the Volga-Vyatka region gives 45, - 50.6 tons.
In the Lower Volga region, the late-ripening Saladnaya yields 29.0 - 41.4 tons.
Siberian flat 167/367 early maturing gives in the West Siberian and East Siberian regions 28.1 -68.4 tons.
The early ripe Skvirsky gift gives 40 - 70 tons in the Ural region.
Mid-season Khavskaya in the Volgo-Vyatka, Central Black Earth, Middle Volga, West and East Siberian regions gives 49.9 - 81.2 tons.
Belarusian mid-season Cold-resistant 19 produces 33.3 - 41.5 tons throughout the country, except for the Middle Volga and Lower Volga regions.
The Dutch mid-season Cylinder yields 70 - 100 tons throughout the country.
Why are these regions indicated? And in them, these varieties of beets are zoned, allowed for use, that is, cultivation. And those who zoned gave exactly these numbers.
Everyone will estimate their region, their climate, their soils, their level of agricultural background and predict the approximate harvest.

Dear Pitirimova! With good, and most importantly, proper care, any modern variety is capable of producing a good harvest, please pay attention to agricultural technology and cultivation. I am giving you a short but very clear agricultural technique. If you strictly follow the advice, you will be with the harvest.

Every gardener grows table beets. But, here's the trouble: for some it turns out large, for others it is small, for some it is juicy, sweet, for others it is not. Yes, beets, a long-established culture. However, "repetition is the mother of learning." Therefore, let's remember the agricultural technology of this crop, decide whether we are growing it correctly, or do something not quite right and fix it.
Beetroot is a fairly cold-resistant plant, its seeds begin to germinate at a temperature of + 4 ... + 50 heat, and when the temperature rises to + 18 ... + 200, their germination occurs much faster and more amicably. Seedlings can withstand frosts up to -10 ... -20, and in autumn root crops up to -30, but for winter storage it is not desirable that the roots overgrow and fall under frost. Such root vegetables are poorly stored.
Beets from nutrients, like many root crops, most of all consume nitrogen and potassium. For the formation of a juicy root crop, it consumes a large amount of moisture. Therefore, it belongs to crops with increased demand for moisture.
Good precursors to beets are cabbage, cucumbers, squash and legumes. I have been preparing a bed for sowing beets since autumn, because we sow it quite early, right after the carrots. Before digging, I add phosphorus and potash fertilizers at the rate of 30-40 g / m2. I apply organic fertilizers, well-decomposed manure or compost only under the previous crop, since applying them directly under the beets can cause branching of the root crop, or even rotting during storage. After fertilizing, I dig the soil as deep as possible - by 25-30 cm.
Sowing dates are early, but, nevertheless, I am waiting for the soil at a depth of 4-5 cm to warm up to + 7 ... + 100. Immediately before sowing, I cut the soil well, I draw shallow furrows along the bed after 20-25 cm and with the edge of the board I level the soil in the furrows: a somewhat compacted and even in depth sowing bed is formed. The compacted bed promotes good contact of the seedling with the soil and accelerates the onset of nutrient intake from the soil. In addition, I spill the furrows from a hose (or a watering can with a strainer removed) with water, as much as the soil can absorb - I create a supply of moisture and only after that I sow the seeds.
Beet seeds are quite small. The seed that we see is not directly seeds, but a whole glomerulus, which contains 2-5 pieces of small seeds, so beets always sprout densely. I plant beet seeds, like carrots, to a depth of no more than 2-3 cm. Before sowing, I soak and germinate the seeds. However, you should not overdo it with germination: you need to sow as soon as a few seeds hatch. If the seedlings are long, they can easily be damaged during the sowing process and lose germination. After sowing, I water the garden well with sprinkling and cover it with a film until the first shoots appear. Covering with a film creates favorable conditions for the rapid emergence of seedlings, firstly, by a slight increase in soil temperature, and secondly, under the film, the soil is in a wet state before the emergence of seedlings. I remove the film when the first shoots appear, otherwise, if it is sunny, warm weather, the seedlings may burn out. But although the seedlings can withstand light frosts, if frosts are expected at night, I cover the bed again with a film at night.
Crop care begins with seedling thinning. I leave 1 plant for 10-12 cm of a row. The earlier the thinning is carried out, the earlier the more favorable conditions are created for the growth of the abandoned plants. Late thinning, when the root system is already well developed, and they are intertwined, leads to a strong breakage of the roots of the abandoned plants. Plants will repair damaged root systems and slow down growth. Therefore, it is better to conduct it in the phase of two well-developed cotyledons. Immediately after thinning, I water the garden, and after 5-6 days, when the roots are somewhat stronger, I carry out the first feeding with mullein diluted in a ratio of 1: 6 or with chicken droppings diluted 1: 15. With this feeding, I add 1 g of boric acid to each bucket of infusion (sold in pharmacies). This prevents a common beet disease - heart rot. The second feeding is carried out before closing the leaves with one of the same solutions, but with the addition of 5-6 g of superphosphate and potassium sulfate for every 10 liters of solution. Weeding is necessary on the beet beds. This is especially important at the beginning of growth. During this time, plants develop slowly, and weeds can easily drown them out.
I water regularly so that the soil is always in a moderately moist state. And I stop watering 20-25 days before harvesting. Root vegetables get stronger, store sugar and are better stored.
I harvest the beets after the first slight frost. She tolerates weak frosts painlessly. When harvesting, I pull out the root crops by the tops and lay them out on the garden bed, then I cut the tops off without leaving hemp, at the same time without damaging the root crop itself. Leaving the stumps can lead to their premature germination, and damage to the root crop can lead to rotting during storage. Some make the mistake of shaking off the soil by hitting the roots against each other. This cannot be done, since the thin skin of the root crop is injured - the gates open for the penetration of diseases during storage. Then I sort them by size. I store root vegetables in a cellar or basement at a temperature of +1. +40, that is, they can be stored in the same cellar where potatoes and carrots are stored.
For many years I have been growing an old Bordeaux variety... Root crops of Bordeaux are dark colored, do not have whitish veins and rigid filamentous inclusions.

How to grow

In order to harvest a bountiful harvest of an optimally selected variety, it is worth adhering to the following recommendations regarding the cultivation and care of root crops of this type:

  • beets in the garden must be grown in a different place every year
  • soil preparation for planting these root crops should begin in the fall, in other words, the ground in the autumn period needs to be dug to a depth of about 50 cm
  • after the appearance of the first shoots of beets, it is necessary to loosen the soil in the aisles
  • a mandatory operation to care for the growth of root crops is the thinning of seedlings, which is carried out for the first time when two true leaves are formed in a plant, and the second time when 4–5 leaves appear, while the distance between seedlings should be 6–10 cm
  • watering the beets is necessary depending on the weather conditions, but at least once a week, while the soil should be moistened to a depth of 10-15 cm (watering of root crops should stop 20-30 days before harvesting)
  • it is necessary to correctly feed beets, while it should be understood that at the initial stage of growth it consumes nitrogen substances significantly, and in the ripening phase - potassium
  • to improve the yield of beets, you can fertilize with a solution, which consists of a bucket of water and 3 tsp. regular kitchen salt (root vegetables love the sodium found in salt).

Thus, in this article we have highlighted all the important nuances of growing beets in the Moscow region. We hope that using the recommendations and tips outlined in the article, you will collect a truly rich harvest of beautiful and tasty beets in your personal plot.

We suggest you watch a video on how to grow beets in the Moscow region:

Watch the video: Starting Beets from Seed- Garden Tip

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