The 'Cylindra' beet from the Gaia seed company is a biennial variety appreciated for its unique shape and exceptional flavor.
This plant produces cylindrical, long and regular beets, reaching about 18 cm in length. Its dark purple skin contrasts with its bright red flesh, providing an attractive and appetizing appearance.
Spread: Compact habit with elongated roots
Plant height: Medium foliage, suitable for row crops
Quantity per pack: 50 seeds
Companion plants: Lettuce, onion, cabbage, bean
Enemy plants: Spinach, leeks (competition for nutrients)
This drought-tolerant variety prefers well-drained soils rich in organic matter. It is hardy and can survive temperatures down to -11°C, making it suitable for a variety of growing conditions. Easy to grow, 'Cylindra' beetroot is perfect for gardeners looking for a bountiful and tasty harvest, with roots that are easy to handle and cook.
Gourmet tip !
The 'Cylindra' beetroot is distinguished by its mild and slightly sweet flavor, with subtle earthy notes. Its elongated shape is ideal for making uniform slices, perfect for carpaccios or homemade beetroot chips.
Recipe: 'Cylindra' Beetroot Carpaccio with Goat Cheese
Ingredients :
- 2 medium 'Cylindra' beets
- 100 g of fresh goat cheese
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- A handful of rocket
- Salt and pepper to taste
- Crushed nuts (optional)
Instructions :
- Cook the beets in boiling salted water for about 30 minutes, or until tender. Let cool, then peel.
- Cut the beets into very thin slices using a mandolin or a very sharp knife.
- Arrange the slices on a plate, overlapping them slightly.
- In a small bowl, mix together the olive oil, balsamic vinegar, salt and pepper. Drizzle the dressing over the beet slices.
- Add pieces of goat cheese on the beets and sprinkle with arugula.
- For a gourmet touch, add crushed nuts before serving.
A simple, elegant and tasty dish that highlights the sweetness and unique texture of 'Cylindra' beetroot.
