Alright, grab your gardening gloves and a sense of adventure—because we’re going beet-picking! Red beets are the hidden gems of the Dutch farm fields, with their earthy, sweet flavor and a color so deep it’s practically royal. Out on the farm, you’ll find them peeking out of the soil like little burgundy treasure chests. To pick your own, simply grab the leafy tops near the base and give a gentle, confident tug. If the soil is a bit stubborn, a small trowel is your best friend. The best part? You get to feel the satisfying pop as the beet comes free. Perfect for a sunny afternoon with friends and family—everyone can take a row, comparing sizes, laughing at the mud on your jeans, and maybe having a mini “biggest beet” competition.

Once you’re home—don’t toss those greens! Beet greens are delicious sautéed with garlic. The roots themselves are versatile superstars. Roast them, pickle them, or grate them raw into salads. They stain everything gloriously pink, so consider that a feature, not a bug.

Two cooking recipes:

  1. Honey-Roasted Beets with Goat Cheese & Walnuts

    • Preheat oven to 400°F (200°C).
    • Scrub 4-6 medium red beets, wrap each in foil, and roast for 45-60 minutes until fork-tender.
    • Let cool slightly, then rub off the skins (use gloves!). Slice into wedges.
    • Toss with 2 tbsp olive oil, 1 tbsp honey, salt, and pepper.
    • Serve over a bed of arugula, crumble fresh goat cheese on top, and sprinkle with toasted walnuts. Drizzle with balsamic glaze.

  2. Beetroot & Coconut Soup

    • In a pot, sauté 1 chopped onion and 2 minced garlic cloves in 1 tbsp coconut oil.
    • Add 3 peeled, diced beets, 1 grated carrot, and 1 tbsp grated ginger. Cook 5 minutes.
    • Pour in 3 cups vegetable broth, bring to a boil, then simmer for 20 minutes.
    • Blend with 1 can (14 oz) coconut milk until smooth. Season with salt, pepper, and a squeeze of lime. Serve hot with crusty bread.

One cocktail recipe:
Ruby Beetle Martini

  • Juice 1 medium raw beet (or use 2 oz of store-bought beet juice).
  • In a shaker with ice, combine 2 oz vodka, 1 oz fresh orange juice, ½ oz simple syrup, and the beet juice.
  • Shake vigorously for 20 seconds, strain into a chilled martini glass.
  • Garnish with a thin orange slice or a sprig of fresh dill. Earthy, bright, and utterly Instagrammable.