You won’t find a more satisfying thump than when you pull a fat, muddy beet from the Dutch soil. Beet picking in the Netherlands is a proper family affair – a slightly messy treasure hunt where the prize is an earthy, sweet vegetable. You’ll see the kids delight in yanking the green tops, while the adults strategize over which bulb is “the perfect one.” Don’t be afraid to get your hands dirty; the soil brushes right off.

How to Select Your Prize: Beets are in season from June to October. Grab the leaf stems near the base and pull firmly upward, wiggling a little if the soil holds on. Look for beets that are firm as a tennis ball – no squishy spots. Size matters: beets of 3 to 8 cm across are sweet and tender; much bigger ones tend to turn woody and fibrous. Give a gentle squeeze; if it gives, leave it. And the greens? If they look perky and fresh, cut them off 2–3 cm above the root (so the beet doesn’t bleed) and save them – they’re delicious sautéed like spinach.

Once You’re Home: The Beet Goes On

You’ve got a haul of earthy gems. What now? Store the roots unwashed in a perforated bag in the fridge, where they keep for 2–4 weeks; the greens only last 2–3 days. Rinse them gently just before cooking (don’t scrub off the skin until after cooking or roasting – it keeps the color and flavor in). Here’s how to put them to work.

Two Cooking Recipes (Because one beet recipe is never enough)

1. Honey-Roasted Beets with Feta & Dill

  • The vibe: Simple, impressive, and the color is a showstopper.
  • How to: Preheat oven to 200°C (400°F). Scrub beets, wrap individually in foil, and roast for 45–60 minutes (until a knife slides in easily). Let cool, then slip off the skins. Cut into wedges. Toss with 2 tbsp olive oil, 1 tbsp honey, salt, and pepper. Roast for another 10 minutes to caramelize. Serve over a bed of greens, crumble feta on top, and shower with fresh dill. A squeeze of lemon is a must.

2. Creamy Beet & Potato Soup (Better Than Any Cup of Warmth)

  • The vibe: Comfort in a bowl, shocking pink perfection.
  • How to: In a pot, sauté 1 chopped onion in butter until soft. Add 4 peeled, cubed beets and 2 medium potatoes (cubed). Cover with vegetable stock. Simmer for 20 minutes until tender. Blend until silky smooth. Stir in ½ cup cream (or coconut milk if you’re feeling tropical). Season with nutmeg, salt, and white pepper. Serve with a dollop of crème fraîche and a sprinkle of chives. Warning: you will eat two bowls.