Picking your own red beet in the Netherlands is a lively way to spend an afternoon—digging through the soil, brushing off dirt, and leaving with vibrant, earthy treasures. It’s even better with friends or family, turning it into a playful competition to find the biggest or quirkiest-shaped beet. Once home, the fun continues. Roast them for a deep, caramelized flavor, blend them into velvety soups, or pickle them for a tangy crunch.
Two simple recipes to try:
- Roasted Beet & Goat Cheese Salad: Toss cubed beets with olive oil, salt, and rosemary. Roast at 200°C until tender. Serve over greens with crumbled goat cheese, walnuts, and a drizzle of balsamic glaze.
- Beetroot Hummus: Blend cooked beets, chickpeas, tahini, garlic, lemon juice, and cumin until smooth. Serve with warm pita or fresh veggies.
For something unexpected, grate raw beet into a zingy cocktail:
- Ruby Spritz: Shake 50ml vodka, 25ml beet juice, 15ml lemon juice, and 10ml honey syrup. Strain into a glass with ice, top with soda, and garnish with a lemon twist.
If you’re feeling creative, slice beets thinly, dry them, and use as rustic edible garnishes—or even as natural dye for fabrics or Easter eggs. The options are as fun as the picking itself.