Mid-early variety: growing season 110-120 days. Cylindrical roots.
The pulp is dark red with high palatability. High yielding.
It is intended for all types of culinary processing and short-term storage.
Root crops are oblong, flesh is dark burgundy in colour. Grows best in moderate-heavy, non-acid loamy soil.
Eng.: Red Beet.
Cretan beet salad.
6 beet tubers including tops
1 clove of garlic
Peel the tubers from small roots, cut off the green leaves, then wash them thoroughly (do not peel the root crop!)
Boil the tubers for about 20 minutes (depending on size) in water, then drain it and allow the beets to cool before peeling the skins.
Then sort out the tops. If the leaves are large and a little tough, save the leaves themselves and discard the tough stems. If the stems are soft, leave the tops as is.
Place the tops in a saucepan of boiling water and let cook until desired softness - no more than 5 minutes. Drain the water. Cut the root vegetables into pieces.
Place the pieces on one part of the dish and the boiled leaves on the other. Lightly salt, add grated garlic on top, pour olive oil and vinegar.
This salad can also be served cold.