Picking your own beet greens in the Netherlands is a delight—fresh air, muddy boots, and the satisfaction of plucking vibrant leaves straight from the earth. Whether solo or with loved ones, it’s a chance to slow down, laugh over tangled roots, and fill your basket with emerald goodness. Back home, rinse them well and pat dry—they’re ready to shine in the kitchen.
For a quick sauté, heat olive oil with garlic, toss in the greens, and finish with a squeeze of lemon. Or blend them into a pesto with walnuts, Parmesan, and a splash of vinegar for a punchy pasta topper. Craving something heartier? Try a beet greens and feta tart: layer wilted greens over puff pastry, crumble feta on top, and bake until golden.
Prefer sipping your greens? Steep a handful in hot water with mint for a earthy tea. Or muddle them into a cocktail with gin, lime, and a touch of honey—shaken hard for a garden-fresh gimlet.
For non-edible joy, tuck beet greens into a wildflower bouquet—their ruby stems add a rustic twist. However you use them, they’re a little trophy of your picking adventure.