An early and high-yielding variety producing flattened round roots of deep red color and tender, sweet flesh. Egyptian beetroot seeds grow vigorous plants with uniform roots, excellent flavor, and consistent productivity. The flesh is richly pigmented, smooth, and free of white rings, providing high quality and antioxidant value.
This crop thrives in cool to mild climates and prefers deep, fertile, well-drained soils. Sowing is carried out from February to May for spring crops and from August to October for autumn harvests. Spacing should be 10–15 cm between plants and 30–40 cm between rows. Harvesting occurs 60–80 days after sowing, when roots reach 6–8 cm in diameter.
Rich in vitamins A, C, and B9 (folate), iron, and antioxidants such as betaine, beetroot is excellent for boiling, roasting, or salads. The Egyptian variety stands out for its earliness, heat tolerance, and uniform, high-quality roots.
