Quick Pickled Rosemary Beet Stems
Quick-pickling retains the crunch bite of these vibrant stems. They're lovely eaten on their own, as a side dish or served on salad.
Recipe type: Side dish
  • Stems from 8 beetroots (about 100g), washed and chopped into 2.5cm lengths
  • 75ml (1/3 cup) apple cider vinegar
  • 75ml (1/3 cup) water
  • 2 teaspoons sugar or honey
  • 1 sprig of rosemary, chopped
  • ½ teaspoon salt
  • pinch of black pepper
  1. Put the beet stems in a bowl or jar.
  2. In a pan, add the vinegar, water, sugar or honey, rosemary, salt and pepper and bring to the boil.
  3. Stir to dissolve the sugar.
  4. Pour the hot liquid over the beetroot stems to cover. Let stand for at least 30 minutes.
Best eaten within 2 weeks.
Recipe by Veggie Desserts at https://veggiedesserts.co.uk/beet-leaf-callaloo-quick-pickled-beet-stems/