Beetroot is not just beetroot. They come in all shapes, sizes, colors and flavors. Relying on tried and true strains is certainly not a mistake. But even the new varieties have it all…

Crimson with different virtues

Who doesn't know them, the typically red, spherical and juicy tubers of the beetroot? The fact that there are significant differences within the category of red varieties sometimes makes it difficult to decide which variety to grow.

Among the blood-red specimens of beetroot, the following varieties have proven themselves in recent years and decades:

  • 'Detroit Dark Red': ideal for cooking and frying
  • 'Early Wonder Tall Top': Early variety with particularly tender leaves
  • 'Red Ball': spherical and tried and tested
  • 'Egyptian Flat Round': flat round and fast-growing
  • 'Formanova': cylindrical
  • 'Forono': cylindrical and productive
  • 'Coven Garden': ovoid
  • 'Bull's Blood': light and dark red stripes, decorative leaves

Red-white to white varieties

The red and white varieties are particularly decorative for cold dishes and raw vegetable salads. The white varieties generally form a nice contrast to the colorful varieties and are also extremely tasty. The most well-known varieties include:

  • 'Crapaudine': red-white, pointed, high-yielding
  • 'Toad': red-white, irregularly shaped, very sweet
  • 'Tonda di Chioggia': red and white, ideal for raw vegetables
  • 'Albina Vereduna': white, round, tender, ideal for raw food and for cooking

Yellow to orange-yellow varieties

The yellow and orange-yellow varieties of beetroot are among the mildest and sweetest specimens. Gardeners typically make their choice between the following three varieties:

  • 'Burpee's Golden': orange-yellow, small, round, very sweet, ideal for raw food
  • 'Golden': sun yellow, mild in taste
  • 'Boldor': orange-yellow, delicate, sweet

It's all in the mix

How about a colorful beetroot? Growing several varieties is not only worthwhile because of the variety. The tubers mature at different times, resulting in a longer harvest period. Thus, the entire beetroot season can be savored.

tips and tricks

The red varieties in the world of beetroot usually have a more earthy taste than other colored varieties and are well suited for both raw consumption and further processing such as pickling and cooking with lactic acid.

Category:

Vegetable garden