My cousin discovered this at a farmstand dinner and now makes it every June. The most beautiful pink-stained noodles with an earthy sweetness.

This slow cooker Amish beet noodle pot is the kind of dish that quietly steals the show at a summer table. My cousin first had a version of it at a Pennsylvania farmstand dinner in June—big bowls of egg noodles stained a gorgeous pink from fresh beets, with a gentle earthy sweetness and plenty of butter. This is a streamlined, five-ingredient, home-cook version that leans on simple pantry staples and the slow cooker to do the work. It’s practical, humble, and very Midwestern in spirit, but with that striking color that makes everyone ask, “What’s in this?”

Serve these pink-stained beet noodles family-style right out of the slow cooker or transferred to a warm shallow bowl. They’re lovely next to grilled or roasted chicken, pork chops, or a simple pan-fried sausage. For a lighter plate, pair them with a big green salad with a sharp vinaigrette to contrast the sweetness of the beets and richness of the butter. A side of sliced cucumbers in sour cream or a tangy coleslaw also plays well with the earthy notes. If you enjoy wine, a dry rosé or a light, chilled red echoes the color and stands up nicely to the beets.

Servings: 4

3 medium fresh beets (about 1 to 1 1/4 pounds total), peeled and cut into 1/2-inch cubes

Prep the beets by trimming off the stems and roots, peeling them with a vegetable peeler, and cutting into roughly 1/2-inch cubes. The smaller, even pieces help them cook through and release their color into the broth and noodles.

Add the cubed beets to the slow cooker and pour in the broth. Sprinkle in the kosher salt and stir to distribute. The salted, beet-tinted broth is what will eventually stain the noodles that beautiful deep pink.

Cover and cook the beets on HIGH for 2 to 2 1/2 hours, or on LOW for 4 to 5 hours, until the beet cubes are just tender when pierced with the tip of a knife. They should hold their shape but not feel crunchy.

Once the beets are tender, give the mixture a quick stir. Add the dry egg noodles, pressing them gently down into the hot beet broth so they’re mostly submerged. It’s fine if a few edges stick up; they’ll soften as they steam.

Cover and cook on HIGH for 20 to 30 minutes, stirring once halfway through, until the noodles are just cooked and have turned a deep pink from the beet-infused broth. Different slow cookers run hotter or cooler, so start checking at 15 minutes to avoid overcooking.

When the noodles are tender, remove the lid and quickly stir in the butter pieces until fully melted and the noodles look glossy and lightly coated. If the mixture looks too brothy for your liking, let it sit uncovered on the WARM setting for 5 to 10 minutes, stirring occasionally, so the noodles can absorb more liquid.

Taste and adjust seasoning with a bit more salt if needed. The flavor should be gently earthy and slightly sweet from the beets, with a savory backbone from the broth and salt. Serve the noodles and beet pieces together straight from the slow cooker, making sure each portion gets some of those purple-red chunks.

You can play with this simple base while keeping the spirit of the farmstand version. For a richer, more old-fashioned Amish feel, stir in 1/2 cup of sour cream or heavy cream at the end with the butter for a pink, lightly tangy sauce—just avoid boiling after adding dairy to prevent curdling. If you like a bit more savoriness, add a small, finely sliced onion to the slow cooker with the beets at the beginning, or finish with a generous grind of black pepper. Fresh herbs such as chopped dill, parsley, or chives scattered over the top right before serving add a nice contrast to the sweetness of the beets. You can also swap in chicken broth for vegetable broth if you prefer a more robust flavor, or use salted butter and reduce the added salt slightly. For a heartier meal, fold in shredded rotisserie chicken or slices of smoked sausage at the same time you add the noodles, making sure everything is heated through. Food safety notes: Always peel and trim beets on a clean cutting board, and wash your hands and tools afterward—the juice stains, but it also indicates pigments that you don’t want lingering on porous surfaces. Keep broth and any added meats refrigerated until you’re ready to cook, and do not leave the finished dish at room temperature for more than 2 hours; switch the slow cooker to WARM if you’re serving over time. If using leftover cooked meat, make sure it reaches at least 165°F when reheated in the slow cooker. Store leftovers in a shallow container in the refrigerator and enjoy within 3 to 4 days, reheating gently with a splash of broth or water to loosen the noodles.