Description:

This heat-resistant variety is remarkable for the quality of its fine flesh, tender and always remaining red even after cooking.

Culinary tip:

Beetroot is excellent in salad, raw or cooked and can also become a decorative element

Soil tip:

To avoid the seed climb that would cancel out production, wait until the soil is warmed enough (10oC) to plant.

Culture advice:

1. Sows: Sow from April to July in the open ground at a depth of 2 cm, in lines 25 cm apart.
2. Thinning: When your plants have 3-4 leaves, pull out the smaller ones and keep only the strongest ones. Do this thinning operation in two at 10 days apart to leave only one beetroot every 20 cm.
3. Harvest: Harvest from July to November.

Plants:

Beetroot likes the proximity of the onion because their association is the insurance of important crops.

Performance:

4x3 m

The stages of sowing: