You know those beets you buy with the bushy green tops still attached? You usually chop those off and toss them, right? Stop it immediately. Beet greens are not just a garnish or compost material; they are a silky, earthy, slightly salty super-green that tastes like a love child of Swiss chard and spinach. And in the Netherlands, you can head straight to a pluktuin (pick-your-own farm) and snip them yourself.

The Pick: A Hands-On, Dirty-Knees Affair

Forget the sterile supermarket. At a Dutch pick-your-own farm, you’ll be wading through rows of rainbow beets, their crimson, gold, and candy-striped shoulders poking out of the soil. The greens are the real bounty. Grab a pair of scissors and a basket—don’t be precious, you’ll want a big one.

The trick is to select leaves that are vibrant, firm, and not too huge. Baby leaves are tender and sweet; the enormous, dinosaur-sized ones are better for cooking down (they get a bit chewy otherwise). Don’t yank the whole plant out unless you want the beet, too. Just snip the outer leaves from the base, leaving the inner rosette to keep growing. It’s a cut-and-come-again situation, so you can visit the same farm every week and they’ll still be pumping out new greens.

Pro tip: make it a contest. Who can find the deepest purple stem? Who spots the golden beet with the most dramatic pink veins? The Dutch weather might be moody, but a basket full of these peppery, iron-rich leaves turns any drizzle into a victory lap.

Once You’re Home: Not Just a Salad Leaf

Beet greens are incredibly versatile. They don’t have the same keep-time as kale, so eat them within two days. Wash them in cold water (they hide a lot of sand) and give them a hearty spin in the salad spinner. You can:

  • Sauté them with garlic, olive oil, and a squeeze of lemon (the classic).
  • Blanch them and use them as a bed for poached eggs or grilled fish.
  • Blend them raw into a smoothie with pineapple and ginger—yes, it turns a shocking shade of hot pink, and yes, it’s delicious.

Two Cooking Recipes (Vegetable Greens)

1. Creamy Beet Green Pasta (Dinner in 15 Minutes)

  • Ingredients: 300g pasta (orecchiette or penne), 1 bunch beet greens (chopped), 3 cloves garlic (sliced), 1 shallot (diced), 200ml cream or crème fraîche, 50g grated Parmesan, chili flakes, salt, pepper.
  • Method: Cook pasta al dente. Meanwhile, sauté garlic and shallot in butter for 2 minutes. Add the chopped beet greens (stems and leaves) and cook until wilted, about 3 minutes. Stir in cream, Parmesan, and a pinch of chili. Toss with the drained pasta. Season. Done. Eat it on the couch.

2. Beet Green and Goat Cheese Pockets (Filo or Puff Pastry)

  • Ingredients: 1 sheet puff pastry (or 4 sheets filo), 200g beet greens (blanched, squeezed dry, and chopped), 150g soft goat cheese, 1 egg (beaten), 2 tbsp pine nuts (toasted), salt, pepper.
  • Method: Mix the greens with goat cheese and pine nuts. Unfold puff pastry, cut into 4 squares. Spoon filling onto each square, fold diagonally, and press edges with a fork. Brush with egg wash. Bake at 200°C for 15 minutes until golden. These are perfect for a Dutch “borrel” (cocktail hour) or a packed lunch.

One Cocktail Recipe (Because the Greens are a Fruit Adjacent)

Yes, you can use beet greens in a drink. The earthy, slightly salty note balances acidity beautifully. This is not for the faint of heart; it’s for the adventurous gardener.

The “Dirty Dutchie” Beet Green Margarita

  • Ingredients: 50ml blanco tequila, 25ml fresh lime juice, 15ml agave syrup, a handful of beet greens (stems and leaves, roughly chopped), salt rim.
  • Method: Muddle the beet greens in the bottom of a shaker with the lime juice and agave. Add tequila and plenty of ice. Shake vigorously for 15 seconds. Double-strain into a salt-rimmed glass filled with ice. The color will be a surreal, murky green that turns sunset-pink as the citrus works its magic. Earthy, bright, and weirdly refreshing.