Beet Stems Pickled

Don’t Let Half the Beet go to Waste

Beets are beautiful – bright colorful veggies with extravagant stems and leaves… so why do we let so much of them go to waste? It feels commonplace to rip the stems and leaves off and toss them in the compost. It’s a shame, because both the stems and the leaves make delicious dishes.

I love beet stems most in a quick pickle. They end up tasting sweet like a spicy licorice. Next time you pick up some beets with substantial stems, consider this quick recipe – the whole family will thank you.

Pickled Beet Stems are a Great Topping & Snack

This recipe only takes a few minutes, and if you get into the habit of responsibly sourcing your veggy parts after a shopping trip it will begin to feel effortless. They make a great addition to a dish that needs a little extra kick of flavor or color, and they are also good on their own as a snack.

Beet Stems Pickled

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Recipe by Tiffany Quillan Course: AccoutrementsCuisine: Mediterranean, PicklesDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

5

minutes

Total time

15

minutes

Pickled beet stems make a great topping and also serve as a tasty treat all by themselves.

Ingredients

• 1 bunch 1 Stems from one bunch red beets

• 3/4 cup 3/4 red wine vinegar

• 3/4 cup 3/4 water

• 2 Tablespoons 2 sugar

• Handful Handful whole peppercorns

Directions

• Trim greens from beet stems and cut into 4″ stalks
• Place beet stems in mason jar
• Bring red wine vinegar, water, salt and peppercorns to a simmer in a saucepan over medium heat
• Remove from heat and pour over beet stems
• Let cool slightly, then add a lid and refrigerate

Video Recipe

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