The traditional Christmas bread in Germany and NL: Kerststol - Weinachtstollen.
I guess not for Dakota.
I took over the tradition to bake Stollen for the family after my grandma died. I am following the family recipe that has been handed down for several generations. My version, handwritten by my great grand aunt, starts with the words "First day: Soak raisins in rum.... " because, well, it takes three days to bake it lol. You also need lots of room in the kitchen and gigantic bowls for the yeast dough when you want to provide all family branches with stollen. And when finished, it should sit for at least four, better six weeks, means you start baking it in November when you want to have it on Christmas.
It's also absolutely necessary to use bitter almonds (our version is not made with marzipan, but it really needs that marzipan-y taste of bitter almond, and artificial aroma is just a no). In some regions it s really difficult (or used to be difficult) to get them, because they are toxic when consumed raw. I remember running from pharmacy to pharmacy because i was told that s the only place where they are sold in my town - and they refused to sell them to me, apparently suspecting I would want to poison my family.
When I went through old letters I realized how important this tradition really was. My great grandmother, her mother, their aunts and sisters and daughters, they all worked hard every winter to get all the necessary ingredients, even in wartimes, or after the war. They used to carry 12 or more unbaked loafs to the local bakery because their ovens werent big enough for all the stollen they made. And when it was difficult to get all the ingredients in the GDR, the Western part of my family used to send butter etc. to the family in the East, and they sent us stollens back.
Sorry the only suggestion I have for beets is to throw them in the garbage can or compost pile. haha
