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Beetroot "Kestrel" F1 (10 000 seeds)
Prof Pack
New
Beta vulgaris var. conditiva Alef.
19.77€
Ex Tax: 15.95€
Ex Tax: 15.95€
Beetroot "Kestrel" F1.
A high-yielding, mid-late hybrid variety (period from germination to mass harvest is 105-117 days).
The variety is valued for its high sugar content, excellent keeping quality (storage), and resistance to cold, bolting, and root cracking.
Root Characteristics:
Roots are round, smooth, and perfectly uniform. The flesh is dark red, dense, very juicy, and without zoning (white rings). It possesses excellent taste qualities.
Use:
Universal application:
* For early bunch production ("baby beet").
* For all types of culinary processing and canning.
* Excellent for long-term winter storage.
Suitable for both home gardening and industrial cultivation.
Agrotechnics:
Sow seeds in open ground to a depth of 2 cm.
Thinning (in two stages):
1. With the development of the first two pairs of true leaves.
2. When the roots reach a diameter of 2-3 cm.
Care consists of regular watering, weeding, soil loosening, and fertilizing.
A high-yielding, mid-late hybrid variety (period from germination to mass harvest is 105-117 days).
The variety is valued for its high sugar content, excellent keeping quality (storage), and resistance to cold, bolting, and root cracking.
Root Characteristics:
Roots are round, smooth, and perfectly uniform. The flesh is dark red, dense, very juicy, and without zoning (white rings). It possesses excellent taste qualities.
Use:
Universal application:
* For early bunch production ("baby beet").
* For all types of culinary processing and canning.
* Excellent for long-term winter storage.
Suitable for both home gardening and industrial cultivation.
Agrotechnics:
Sow seeds in open ground to a depth of 2 cm.
Thinning (in two stages):
1. With the development of the first two pairs of true leaves.
2. When the roots reach a diameter of 2-3 cm.
Care consists of regular watering, weeding, soil loosening, and fertilizing.
* Beetroot puree-soup.
You will need:
2 large beets
1/3 celery root
1 onion
1 clove of garlic
2 tbsp. spoons of vegetable oil
1 incomplete table. spoon of sugar
2 tbsp. spoons of lemon juice
200 ml cream 10% fat
70 g green onions
100 g cheese
salt, ground black pepper.
Preparation:
Wash the beets and celery thoroughly with warm running water using a brush, then peel and cut into small cubes. Peel the onion and garlic and chop finely.
Heat vegetable oil in a saucepan, add prepared onions and garlic and fry until light golden brown. Add beets and celery, stirring, keep on fire for 3 minutes.
Add sugar to the fried vegetables, lemon juice and 150 ml of warm water (you can use broth). Then bring to a boil and simmer over low heat, covering with a lid, for about 15 minutes.
Remove the pan from the heat, let the vegetables cool slightly and grind with a blender along with the liquid. Then rub through a fine sieve to obtain a smooth mass of uniform consistency.
Pour hot cream into the resulting vegetable puree, add salt and pepper to taste. Place the pan back on the heat and quickly bring to a boil while stirring constantly.
Sort the onion, wash, dry well on a paper towel and chop coarsely. Crumble the cheese. Pour the soup into bowls, sprinkle with feta cheese, garnish with onions and serve.
