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.

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About The Author

Barbara Wilder Pearlman's picture

evōx Executive Chef Barbara Wilder Pearlman believes in sharing her passion and connecting with people through food. After 15 years as a hair and makeup artist in the entertainment industry, she followed that passion and attended the Cordon Bleu culinary school, graduating at the top of her class. Following graduation, she worked in a Michelin-starred restaurant and a Malibu treatment center, and then started her own catering company. Later, she joined the Whole Foods team, researching and developing recipes, launching healthy eating venues and catering events. Culturally eclectic cuisine is Barbara’s style, and she loves to use a diverse combination of flavor profiles. With experience in many techniques and an affinity for a variety of ingredients from around the world, Barbara’s creations range from vegan, vegetarian and other special diets to handcrafted charcuterie, cheese and preserves. Whether it’s staying true to the cultural integrity of a dish or mixing it up with fusion, she appreciates food that inspires creativity.

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