Alright, grab your gardening gloves and a sense of adventure—because we’re going beet-picking! Red beets are the hidden gems of the Dutch farm fields, with their earthy, sweet flavor and a color so deep it’s practically royal. The main season runs from June to October. Out on the farm, you’ll find them peeking out of the soil like little burgundy treasure chests. To pick your own, loosen the soil around the root with a fork, a trowel or your hands, then grab the leafy tops near the base and give a gentle, confident tug. Beets of 3 to 8 cm across are just right; very large ones (over 10 cm) tend to be woody. Perfect for a sunny afternoon with friends and family—everyone can take a row, comparing sizes, laughing at the mud on your jeans, and maybe having a mini “biggest beet” competition.

Once you’re home—don’t toss those greens! Beet greens are delicious sautéed with garlic; wrapped in a damp paper towel in the fridge they keep for 3 to 5 days. Trim the leaves to about 2 cm above the root and store the roots unwashed in the fridge crisper or a cool cellar, where they keep for 2 to 4 weeks. The roots themselves are versatile. Roast them, pickle them, or grate them raw into salads. They stain everything pink, so gloves come in handy.

Two cooking recipes:

  1. Honey-Roasted Beets with Goat Cheese & Walnuts

    • Preheat oven to 400°F (200°C).
    • Scrub 4-6 medium red beets, wrap each in foil, and roast for 45-60 minutes until fork-tender.
    • Let cool slightly, then rub off the skins (use gloves!). Slice into wedges.
    • Toss with 2 tbsp olive oil, 1 tbsp honey, salt, and pepper.
    • Serve over a bed of arugula, crumble fresh goat cheese on top, and sprinkle with toasted walnuts. Drizzle with balsamic glaze.

  2. Beetroot & Coconut Soup

    • In a pot, sauté 1 chopped onion and 2 minced garlic cloves in 1 tbsp coconut oil.
    • Add 3 peeled, diced beets, 1 grated carrot, and 1 tbsp grated ginger. Cook 5 minutes.
    • Pour in 3 cups vegetable broth, bring to a boil, then simmer for 20 minutes.
    • Blend with 1 can (14 oz) coconut milk until smooth. Season with salt, pepper, and a squeeze of lime. Serve hot with crusty bread.