Pickled Beets Stems – Great on Salads or Eggs!
Ingredients:
- 1-2 cups beet stems
- 5-6 tablespoons apple cider vinegar or red wine vinegar
- Dash or many dashes of cumin
- Dash of salt
Instructions:
- Heat a small saucepan over medium to high heat. Add a decent amount of the vinegar (about 5-6 tablespoons).
- Bring the vinegar to a boil. Add cumin and salt. Stir for about 1-2 minutes.
- Turn off the heat. Place beet stems in a jar. Pour the vinegar into the jar and shake.
- Place in fridge and let sit for at least 20 minutes before enjoying!
- Will store in the fridge for about 3-4 days.
Notes/Customization:
- 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.