Pick Your Own Red Beets in the Netherlands

There’s something wonderfully muddy, satisfying, and slightly rebellious about pulling your own red beets from the earth. On several farms across the Netherlands (U-pick style), you can grab a basket, roll up your sleeves, and get your hands dirty with friends or family. The beet doesn’t give itself up easily—you’ll feel that satisfying pop as the root releases from the soil, leaving a little crater behind. It’s a game of tug-of-war, and you win every time.

Pro tip: look for beets that are firm, about the size of a tennis ball (bigger ones can be woody), with fresh, unwilted greens. The greens are edible too—don’t toss them! And yes, expect pink-stained fingers. That’s just your badge of honor.

How to Use Your Beets Once You’re Home

You can roast them, pickle them, grate them raw into salads, or even juice them for a shockingly vibrant morning drink. Don’t skip the tops: they’re delicious sautéed like spinach with garlic and olive oil. Here are two recipes to make the most of your earthy haul.

Recipe 1: Roasted Red Beet & Goat Cheese Salad with Honey Balsamic

A simple, stunning side dish that tastes as good as it looks.

Ingredients:

  • 4 medium red beets, scrubbed and tops removed (save the greens!)
  • 2 tbsp olive oil
  • Salt and black pepper
  • 100 g soft goat cheese, crumbled
  • 3 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1/4 cup walnuts, toasted
  • Handful of fresh basil leaves (optional)

Instructions:

  1. Preheat oven to 200°C. Wrap each beet individually in aluminum foil. Roast for 45–60 minutes, until a knife pierces easily.
  2. Let cool slightly, then peel (the skins should slide off under running water). Cut into wedges or slices.
  3. Whisk olive oil, balsamic vinegar, honey, and a pinch of salt together.
  4. Arrange beets on a plate, drizzle dressing over them, top with crumbled goat cheese, walnuts, and torn basil leaves. Serve warm or at room temperature.

Recipe 2: Beetroot & Potato Rösti (Crispy Pancakes)

Perfect for a cozy Dutch brunch with a dollop of sour cream or applesauce.

Ingredients:

  • 2 medium red beets, peeled and grated
  • 2 large potatoes, peeled and grated
  • 1 small onion, finely grated
  • 1 egg, beaten
  • 3 tbsp all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • Butter or oil for frying

Instructions:

  1. Place grated beets and potatoes in a clean kitchen towel. Twist and squeeze out as much liquid as possible (save the juice for a smoothie!).
  2. In a bowl, mix the squeezed veg with onion, egg, flour, salt, and pepper.
  3. Heat butter or oil in a large non-stick pan over medium heat. Drop spoonfuls of the mixture into the pan, flattening them into patties.
  4. Fry for 3–4 minutes per side, until golden and crispy. Drain on paper towels.
  5. Serve hot—alone or topped with a poached egg or crème fraîche.

Cocktail Recipe: Red Beet & Ginger Fizz

A stunning, earthy-sweet cocktail that’s as pink as a Dutch sunset.

Ingredients:

  • 1 small red beet, peeled and juiced (or 60 ml store-bought beet juice, no sugar added)
  • 45 ml vodka (or gin, for a less sweet version)
  • 15 ml fresh lime juice
  • 15 ml honey syrup (equal parts honey and hot water, stirred to dissolve)
  • 50 ml ginger beer
  • Ice cubes
  • Lime wheel and fresh mint for garnish

Instructions:

  1. Fill a shaker with ice. Add beet juice, vodka, lime juice, and honey syrup. Shake vigorously for 15 seconds.
  2. Strain into a highball glass filled with fresh ice.
  3. Top with ginger beer and stir gently.
  4. Garnish with a lime wheel and a sprig of mint. The color alone will make everyone ask for a sip.

So go on—grab your friends, laugh at the beet-stained hands, and take home a bag of pure, edible earth. You’ll never look at a supermarket beet the same way again.