Quick-Pickled Beet Stems
Submitted by Aarika Chilson
About the cook: Hi! I'm a health and wellness educator and founder of Just Beet It LLC. I enjoy promoting creative and healthy recipes, nutrition and wellness tips, and good vibes and laughter. When not eating or crafting delicious foods, I am hiking with my hubby, getting “lost” in bookstores, sending silly animoji’s to my adorable nephews, and hugging people and trees.
About the dish: This recipe helps eliminate food waste (since most people discard the beetroot's stems) while also creating a uniquely tasty and simple side-dish filled with flavors and nutrients. It's a total win! This dish is a unique family recipe that my grandpa (who lived until he was 100 years old) absolutely adored!
National Origin: Ukrainian
Estimated Time: Under 30 Minutes
INGREDIENTS (2-4 servings as a side dish)
Stems from 1-2 large bunch of red and/or golden beets*
4 Tbsp red wine or apple-cider vinegar
2 tsp sugar or honey
1/2 tsp salt (add more to taste)
Freshly ground pepper
2 sprigs of thyme, rosemary, or anise
*Stem colors will vary due to diverse beet varieties.
1. Cut stems on the bias into ¼-inch slices. Place stems in a small bowl.
2. Bring vinegar to a boil in a small saucepan. Stir in sugar or honey, salt, pepper, and sprigs of herbs; pour over stems, removing sprigs if desired when serving.
3. Let stand at least 20 minutes. Yields ½ cup.
COOKING TIP: Quick-pickled stems are best when eaten within a few hours or day of pickling; otherwise, if soaked too long, the stems become tough and chewy.