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Pickled Beets Stems – Great on Salads or Eggs!

Ingredients:

  1. 1-2 cups beet stems
  2. 5-6 tablespoons apple cider vinegar or red wine vinegar
  3. Dash or many dashes of cumin
  4. Dash of salt

Instructions:

  1. Heat a small saucepan over medium to high heat. Add a decent amount of the vinegar (about 5-6 tablespoons).
  2. Bring the vinegar to a boil. Add cumin and salt. Stir for about 1-2 minutes.
  3. Turn off the heat. Place beet stems in a jar. Pour the vinegar into the jar and shake.
  4. Place in fridge and let sit for at least 20 minutes before enjoying!
  5. Will store in the fridge for about 3-4 days.

Notes/Customization:

  1. Next time you buy some beets, be sure to keep the stems! They are highly nutritious and useful in a variety of dishes. We love these pickled beet stems here at MindStrong. They add some great flavor to salads or light dishes and also make for a great addition to breakfast bowls, tacos, or breakfast burritos.
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