Pickled Beetroot Stems

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Preparation info

    • Difficulty

      Easy

Appears in

Spirit & Spice

By Ghillie Basan

Published 2019

  • About

Method

So often I have cut off the beetroot stems and put them in the compost, or occasionally I have trimmed some of them and tossed them in a salad, but one day I had the bright idea of pickling them. As they are crunchy in texture and earthy in flavour, I didn’t want to lose those attributes so I opted for mustard and fennel seeds to complement and a brown sugar and wine vinegar pickling liquid. The result is surprisingly good and the little pickled stems go brilliantly with smoked fish, cold meats, and cheeses.