Dry Aged Biet – Beetz
The Dry Aged Beet is an authentic Dutch organic red beet from the Flevoland polders. Transformed from a simple red beet into a unique product full of flavor with a texture suitable for a wide range of dishes, it has only one addition in the process: salt.
The harvested beets are peeled, brined, and cooked. The beet peels are sent to the family dairy farm, where the cows enjoy the beets, resulting in increased milk production. A perfect example of circularity.
Then, they are hung in dry-aged cabinets, and after 21 days, the product is aged. The Dry Aged Beets are packed in kilogram bags and, due to pasteurization, have a shelf life of 42 days. Through partners HANOS and Rungis, the Dry Aged Beet finds its way to the hospitality industry. The product is also suitable for refreezing without any loss of quality.
Thanks to the upgraded facilities, it is possible to supply the Dry Aged Beet to the foodservice sector year-round with consistent quality. Beetz is part of Bio Brass in Zeewolde.
Bio Brass is a Flevoland company active in the cultivation, processing, and marketing of organic vegetables. On the fertile grounds of Flevoland, a wide range of vegetables is grown, including beets, as well as other vegetables such as cauliflower, broccoli, and lettuce varieties. Due to good connections in the supply chain, Bio Brass can provide a stable and continuous volume for its customers. The vision, organization, and facilities make it possible to process and package the products on site. From Beetz, all activities related to the Red Beet and its related products, such as the Dry Aged Beet, are carried out.
Beetz wants to introduce the foodservice industry to its showpiece, the Dry Aged Beet. The Dry Aged Beet was developed by Gijs Kemmeren from Restaurant Vannu. Gijs, together with Beetz, further scaled and professionalized the development.
We also work with a chefs club consisting of four chefs who are ambassadors for the Dry Aged Beet. These chefs, Yornie van Dijk, Geert-Jan Vaartjes, Yannick Roodhof, and Gijs Kemmeren, develop recipes throughout the year for chefs to ensure that the Dry Aged Beet can find a place on every menu.
Put the Dry Aged Beet on the menu!