The deep jewel tones of this earthy vegetable are a good indication of its antioxidant potency. The whole vegetable can be used in a variety of ways - raw, roasted, pickled, or juiced.
Pickled Beet Stems are a great way to utilize an under-appreciated part of the vegetable. Cooking them first is important to soften them up. These can be used as a condiment on sandwiches as you would use dill pickles, added to a salad, or as a side. If you're not afraid of pink, try them chopped in deviled eggs.
Prep time: 10 minutes
Cook time: 25 minutes
1 bunch of beet stems, cut into 2 inch pieces
8 oz. apple cider vinegar
1 tsp. shallots, minced
1 tsp. fresh dill, chopped
½ t tsp. sea salt
¼ tsp. cracked black pepper
1 tsp. agave
Trim stems to 2 inches and reserve leaves for another use. Place in saucepan and add water to just cover. Simmer until tender, about 25 minutes. Combine vinegar, shallot, dill, salt, pepper, and agave in a container that will allow the stalks to be completely immersed in the pickling solution. Once the stems are tender, add to the liquid and allow them to cool before storing covered in the refrigerator. Will keep for up to a week.