Imagine a sunny day in the Dutch countryside, fresh air, maybe a gentle breeze rustling through the fields, and the simple, grounding joy of getting your hands a little dirty – for the best possible reason! Forget supermarket aisles; we’re talking about the utterly delightful experience of picking your own beet greens straight from the farm. Yes, those glorious, often-overlooked leafy tops of the beetroot that are not just beautiful but oh-so-delicious and packed with goodness!

Several fantastic ‘zelfpluk’ (pick-your-own) farms across the Netherlands welcome you, your friends, and your family to spend a happy hour or two amongst the vibrant rows. There’s something incredibly satisfying about selecting the freshest, most vibrant leaves yourself, feeling their crispness, and knowing exactly where your food comes from. It’s a mindful mini-adventure, a chance to connect with the earth, and a brilliant way to teach the little ones (and remind the big ones!) about the journey from field to fork. Plus, it’s a wonderful excuse for a chat and a laugh as you fill your basket with these underrated culinary gems. So, go ahead, embrace your inner farmer, and gather a bounty of beautiful beet greens!

Bringing Your Bounty Home: Culinary Adventures Await!

Once you’ve triumphantly brought your harvest home, those magnificent beet greens are ready to shine! Their flavour is wonderfully earthy, with a slight bitterness that mellows beautifully when cooked, often compared to chard or spinach but with their own distinct character. And talk about a nutritional powerhouse – they’re bursting with vitamins, minerals, and antioxidants! Here are a couple of ways to transform your freshly picked greens into culinary masterpieces:

Cooking Recipes

1. Simple Sautéed Beet Greens with Garlic & Lemon

This is perhaps the most classic and utterly delicious way to enjoy your freshly picked greens, letting their natural flavour truly sing as a fantastic side dish.

Ingredients:

  • 1 large bunch of fresh beet greens (stems and leaves), washed thoroughly
  • 2 cloves garlic, thinly sliced
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Separate the stems from the leaves. Chop the stems into 1/2-inch pieces and roughly chop the leaves.
  2. Heat the olive oil in a large skillet or pan over medium heat. Add the chopped stems and sauté for 3-5 minutes until they start to soften.
  3. Add the sliced garlic and cook for another minute until fragrant, being careful not to burn it.
  4. Stir in the chopped beet leaves. They will look like a lot at first, but they’ll wilt down quickly. Cook for 5-7 minutes, stirring occasionally, until the leaves are tender and vibrant green.
  5. Remove from heat, stir in the fresh lemon juice, and season generously with salt and pepper. Serve immediately!

2. Vibrant Beet Green Pesto

Who says pesto is just for basil? This vibrant pesto is a unique twist, perfect for tossing with pasta, spreading on toast, or dolloping on grilled chicken or fish.

Ingredients:

  • 1 large bunch of beet greens (leaves only), washed
  • 1/4 cup pine nuts (or walnuts), lightly toasted
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic
  • 1/2 cup extra virgin olive oil (or more, for desired consistency)
  • 2 tablespoons fresh lemon juice
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Bring a pot of salted water to a boil. Blanch the beet green leaves for about 30 seconds until bright green and slightly wilted. Immediately transfer them to an ice bath to stop cooking, then drain well and squeeze out any excess water.
  2. In a food processor, combine the blanched beet greens, toasted pine nuts, Parmesan cheese, and garlic. Pulse until finely chopped.
  3. With the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency.
  4. Stir in the lemon juice and season with salt and pepper. Taste and adjust seasonings as needed.
  5. Enjoy your earthy, vibrant pesto! Store any leftovers in an airtight container in the fridge with a thin layer of olive oil on top to prevent browning.

Cocktail Recipe: The “Dutch Earth” Gin & Beet Green Refresher

For the adventurous palate, beet greens can even make a surprising appearance in a cocktail! Their earthy notes pair beautifully with gin and a hint of citrus for a unique, surprisingly refreshing drink.

Ingredients:

  • 1.5 oz Gin (a botanical Dutch gin would be perfect!)
  • 1 oz fresh beet green juice (from about 1/2 a small bunch of greens, juiced)
  • 0.75 oz fresh lime juice
  • 0.5 oz simple syrup (equal parts sugar and water, dissolved)
  • 2 oz soda water
  • Ice
  • Lime wheel or a small beet green leaf for garnish

Instructions:

  1. If you don’t have a juicer, you can blend the beet greens with a tiny bit of water and then strain through a fine-mesh sieve or cheesecloth to extract the juice.
  2. In a shaker, combine the gin, beet green juice, lime juice, and simple syrup.
  3. Fill the shaker with ice and shake well until thoroughly chilled (about 15-20 seconds).
  4. Strain the mixture into a tall glass filled with fresh ice.
  5. Top with soda water and gently stir.
  6. Garnish with a lime wheel or a delicate beet green leaf. Sip and enjoy this surprisingly sophisticated green delight!

So, whether you’re sautéing, pesto-making, or even cocktail-shaking, those vibrant beet greens you happily picked yourself are sure to bring a taste of the Dutch countryside right to your plate (or glass)! Enjoy!