The Field Guideby Moss & MarrowThe Field Guideby Moss & Marrow
Also called bieten, rode bieten, bietjes.
In the Netherlands, beetroot is in season June to November, at its best in July, August and September. After the harvest, Dutch stores carry it until May. Beetroot is in season now, in November.
Beetroot is pulled from June to November and stored for the rest of the year. Young bunched beets with leaves come in early summer.
Firm, with the root whisker intact; bunched beets should have fresh leaves.
Folate, manganese, potassium and nitrate, plus the betalain pigments. The leaves carry vitamin K, beta-carotene and calcium.
To get the most: Roasting whole in the skin keeps the betalains and folate better than boiling peeled. Eat the leaves; they are the more nutritious half.
On our nutrient density chart, a normal serving of cooked beetroot (120 g) gives about a fifth of a day's folate and about a tenth of a day's potassium, counting what your body absorbs.
Content per NEVO, the Dutch food composition database. This describes what the food contains, not what it does for you.
Roast whole in foil for an hour and slip off the skins. Cook the leaves like chard.
Leaves and stems cook like chard. Scrub the roots rather than peeling; the skin slips off after roasting.
28 producers in The Field Guide sell beetroot, according to their own website or shop list, each checked against our inclusion criteria and listed by province. Another 152 growers passed our bar for this food group; we have not yet recorded what each of them grows, so ask them or search the map.
Open on the map →Dates read on 2026-10-11. If a window on this page is wrong, tell us with a source.
guideWhy choose local and seasonal food?Food picked ripe in its own season carries more vitamins, travels days instead of weeks and keeps good farms in business. Twelve reasons, with the evidence.Read the guide →
A free list of what’s in season this month, then one slow email a month with seasonal tips and goodies.