11 Review (s)

  1. N. Golovko Tula region

    What to do with large beets?

    • OOO "Sad"

      Last year, either the conditions were good, or the seeds were so good, but I was lucky with the beets! Tiny tops and huge roots. What to do with this? Not to the exhibition! All the same, I came up with it. Part of it grated (with a combine) and made a dressing for borscht. Fast and delicious! And some ... some were simply eaten by the whole family. They gave me the idea that beets can be baked, since they do not fit whole into the pan. And it will just go into the oven, just cut into two halves.
      ... What a deliciousness it is! Boiled beets were not lying nearby!

  2. Anna ZOLOTOVA, Kostroma region

    Beets are a must-have vegetable in our garden. Once she did not grow well, and, in order not to be left without a crop, her husband decided to sow literally a row of seeds in the garden with other vegetables. Here it was only necessary to take into account who is the friend and who is the enemy.

    We knew that this root will not be comfortable next to the potatoes, but on the cabbage, onion or garlic garden guest for sure will be happy. There the husband also sowed beets.
    The idea turned out to be successful. Root crops planted in garlic and cabbage beds grew large. And this is not surprising - pests among other crops “did not see” beets, vegetables did not have competition for food and a place in the sun.
    By mid-September, the beetroot formed large, strong root crops, and we received an excellent harvest.

  3. Lyudmila Zhilinskaya

    I used to cut out young beet leaves on okroshka. And then I was advised not to do so, otherwise the root vegetables will not grow large. Is it true?

    • OOO "Sad"

      In any plant, leaves, like roots, work for fruit.
      That is why leaf traumas, their drying out, damage by pests negatively affect the yield. Of course, the plant forms a leaf mass with a stock, beets are no exception, so you can tear off a few leaves. It is established that a high-grade root crop of beets of most varieties will form if the plant has 4 or 5 leaves. And the central leaves are the most active in the processes of vital activity, so if you break off, then the side leaves are better. Or, as an option, plant on the site 5-6 beet plants for salads, borsch.
      Nikolai CHROMOV, Cand. of sciences

  4. Summerman, gardener and gardener (anonymous)

    I do not like to get too big beets in autumn. In my opinion, it is not kept well, and it is inconvenient to clean it, and to taste is inferior to its smaller brethren. Can I somehow control the size of the roots?
    Maria VARENKOVA, Tver

    • Summerman, gardener and gardener (anonymous)

      You can often sow beets, and then not too much to thin it. In addition, you should choose varieties that do not differ in size. And you can pull out the beets when it, in your opinion, reaches the ideal size. The only, very small beets, this is unlikely to be stored for long. The taste of root crops depends largely on the variety, but there are also agrotechnical techniques for improving taste. For example, watering with salt water. It is necessary to take 10 liters of water 1 st. l. salt. Stir well and water the beets without falling on the leaves.

  5. F.Kolegova Chaykovsky of the Perm Region

    It is difficult to imagine a garden without such an amazing creation of nature as a beautiful beet.
    It is not easy to grow a good beet crop. I change the place for planting every year. If grown in the same place, when stored, rot will appear because of the accumulation of microbes in the soil. Another beet does not like fresh manure, it immediately turns black. Landings do not thicken, I sow the edge of the garden. Sometimes, it will climb up a bunch, then I thin it in the phase of two leaves or plant in a phase of five leaves.
    To harvest was smooth, smooth and sweet, watered with salt (30 g per 10 L of water). This watering is done when 5-8 leaflets appear. And remember: the smaller the beet, the less nitrates in it!
    I gather before frost. I clip the top with a growth point so that it does not grow during storage, and carry it to the cellar. The cellar is wet, so I store vegetables only on wooden bars, not on the floor. Also I put a container with salt, it absorbs moisture well.

  6. Dionisy Vyazemsky, Zhigulevsk

    Strong beetroots
    I can not imagine a New Year's feast without beet dishes. In particular, without herring under a fur coat.
    But how to keep this "coat"? How to make the beet stay strong until the winter?
    I noticed that if you remove the roots before the onset of cold weather, they are better stored. However, in the refrigerator, half of the crop often rots before spring. This is due to the accumulation of condensation in the bag. Therefore, I prefer to store root vegetables in boxes on a glazed balcony (ideally in a room with a temperature of +1 to +4 ″). A warmer place is not suitable for beets - in such conditions, their tops quickly sprout, and root crops wrinkle.
    I put beets in boxes in several layers, each covered with sand or shavings. That the roots are not frozen on the balcony, I cover the boxes with foam plastic.
    For successful storage of beets, one more method is also suitable (more labor-intensive than the first). A solution is made of clay. Clay should be mixed with water until creamy consistency. Each vegetable dip in this mixture and wait until it dries. After such treatment, the beet does not spoil for a long time and remains dense, strong.
    And one moment. It is better to store medium-sized root vegetables for storage. Large quickly lose flavor, and very small simply dry up.

  7. Marina KOTOVA. Perm

    Love sweet beets? Salt your garden!
    Red beets are one of the most unpretentious crops in the entire summer cottage. It • succeeds ”almost always: without special care it grows even in cold weather. Beets require the main attention only in the first month after planting: the seedlings should be thinned out and fed in two weeks. There are practically no pests in the root crop.
    But despite this, I still devote a little time to beets. By the end of July, some root vegetables are the size of a walnut. Of these, I cook vitamin soups, and at the same time thin out the plantings again. I cover the remaining "neighbors" with earth and feed them, for this I use a weak mullein solution with the addition of wood ash (a glass on a bucket of water) or I apply a complex fertilizer with microelements. Then the root crop will definitely have time to grow large and juicy before autumn. And to make the beets grow sweet, I feed them ... with regular salt! I breed 1 tbsp. l. in a bucket of water and water the plantings with a solution twice a season.

  8. Irina

    We can conserve the table beet to cook borscht, beetroots, and prepare vinaigrettes.
    That's the right way. Beetroot is cleaned with a sponge in cold water, lowered for 20 minutes into boiling water, then transferred to a cold one - cool. Peel the cuticle, cut the beets into cubes or "noodles", lay in jars and pour boiling marinade. Marinade: per liter of water take 1,5 art. spoons (45-50 g) salt, 100 g sugar, 3-5 peas of black pepper, 2-3 cloves (if any), half a glass (100 g) 9% table vinegar.
    Vinegar is usually poured on vegetables, and then - boiling water with salt, sugar and spices, because when boiling, the vinegar evaporates quickly. Litre jar full of beets and marinade, cover with a boiled tin lid and sterilize for about two minutes,
    DATE. Sterilization goes, as usual: at the bottom of the pot we put a metal lattice, or even just put the hay, if only the glass does not touch the bottom. We put cans of food, covered with scalded lids, pour hot water, so that the level outside the jar was slightly lower than inside. Cover the dishes with a lid and leave on high heat to a boil. How to boil - the fire will be reduced. Half-liter cans are ready minutes through 10, liter - through 20, two-liter - for half an hour, three-liter have to handle 40 minutes. The heat treatment is over - the banks are immediately sealed with lids.
    This beet - for borscht and beetroot. And when you will beet for lettuce, - before pouring the marinade into each jar, add 1 art. a spoonful of grated horseradish.


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