I hate wasting food. So when I roasted beets, I was happy to discover that I could use the beet greens to make pesto (find my Guessipe here). But it just uses the leaves, and even the idea of throwing out the beet stems bummed me out. Problem solved – pickled beet stems! Beet stems are a crunchy, tangy side that add some beautiful color to your plate.

Guessipe

• Stems from 2 beets, chopped into 1-inch pieces
• 4 TBSP red wine vinegar
• 2 tsp sugar
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp fresh rosemary

Heat all ingredients except the beet stems in a saucepan until the sugar and salt dissolve. Remove from heat, stir in the beet stems, refrigerate until cold.