• Pickled Beet Stems! Posted on February 28, 2018


    Pickled Beet Stems! Do not throw away anything! The sustainable “nose to tail, tip to fin before the compost bin” is a wise habit of yesteryear that has returned. Think of some of the food items that you would normally toss that could have second life: Celery ends, onion skins, chicken bones and carrot tops make perfect soup. But beets offer the best bang for your autumn buck.

    • The beetroot itself can be scrubbed and roasted in the oven, skins on, for 45 minutes at 400 F.

    • The greens can be rinsed and pan-fried with extra virgin olive oil, minced garlic and a pinch of sugar.

    • The stems can be lopped off and turned into fresh pickles for your charcuterie board in no time.

    Read more here: http://www.metronews.ca/views/nutri-bites/2015/11/03/you-cannot-beet-this-recipe.html

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