Healthy Recipe - Pickled Beet Stems

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.

Tags: 

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.

Subscribe to RSS - beets
08/29/2014
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... read more
08/29/2014
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... read more